Roasted Root Soup with Sizzled Ginger and Black Pepper Crème Fraîche

Name: Roasted Root Soup with Sizzled Ginger and Black Pepper Crème Fraîche
Yield: Serves 6
Ingredients: black peppercorns 2 tsp, freshly ground ground ginger 1 tsp; chicken or vegetable stock 850 ml/1½ pints, preferably home-made; sweet potatoes 2, weighing about 450 g/1 lb in total; Black Pepper Crème Fraîche; flat-leaf parsley stems discarded, leaves sliced to make 4 tbsp; white wine vinegar 2 tsp; salt 1 tsp; sizzled ginger threads (see cook’s notes); swede ½, weighing about 250 g/9 oz; red onion 1 medium; garlic cloves 2 large, unpeeled; potato 1 medium; tomato purée 2 tbsp; extra-virgin olive oil 5 tbsp

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

Slow-roasting root vegetables really brings out their inherent sweetness and intense flavours. Crisply sizzled ginger balances the sweetness and a swirl of peppery cream draws it all together.

Ingredients

red onion 1 medium
swede ½, weighing about 250 g/

Spicy
Gluten-free
Soup
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut the onion, swede, sweet potatoes and potato into large, even-sized chunks – about the size you’d make roast potatoes.

Mix the olive oil and tomato purée in a large bowl until well blended. Stir in the pepper and ginger. Add the vegetab