Spicy Apple, Fennel and Sweet Potato Soup

Name: Spicy Apple, Fennel and Sweet Potato Soup
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 tbsp black mustard seeds; 1–2 tbsp garam masala; large chunk of fresh root ginger, finely chopped or grated; 1 large onion, finely chopped; 2 tsp each of ground turmeric, cinnamon and cumin; 1 tsp ground coriander; vegetable stock; 2–3 parsnips, peeled and diced about 1.25 litres (2 pints); 2 firm eating apples, such as Granny Smiths, peeled, cored and cut into chunks; 1 fennel bulb, cored and diced; 3–4 garlic cloves, finely chopped; 2–3 Jerusalem artichokes, diced; 2 sweet potatoes, peeled and diced; handful of coriander leaves, chopped 1 pickled lemon, finely chopped, with 1 tbsp of the pickling liquid; 125 g (4 oz) runny yoghurt; salt and black pepper; 1–2 tbsp sugar; 1 red chilli, seeded and finely chopped; 4 cardamom pods, crushed; 2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The creation of this soup came from an urge to have a sweet soup that was also pretty spicy.

Ingredients

2 tbsp vegetable oil
1 red chilli, seeded and finely chopped
4 cardamom pods, crus

Asia
Vegan
Spicy
Gluten-free
Soup
Mediterranean

Method

Heat the oil in a large wok or frying pan and stir-fry the chilli and all the spices until they give off their aromas. Add the onion, ginger and garlic and stir-fry until they soften.
Add the vegetables and turn to coat in the oil and flavourings for 2–3 minutes. Add the stock, bring to the boil, then simmer gently for 20–25 minutes, until they are tender. Half wa