CELERIAC SOUP WITH CURRIED CRICKETS

Serves: 2

Time: 1 hour 10 minutes

INGREDIENTS

Ready to Cook Dried Crickets – 15g

Buffalo Worm Powder – 30g

Celeriac – 300g

Parsnips – 200g

Large Onion – 1

Garlic – 3

Vegetable Stock – 800ml

Medium Curry Powder – 1 tsp

Garam Masala – 2 tsp

Ground Cumin – 1 tsp

Ground Coriander – 1 tsp

Olive Oil

Salt and Pepper

Coriander – small handful

METHOD

PREPARE THE VEGETABLES | 50 mins

• Pre-heat the oven to 190° C

• Roughly chop the celeriac, parsnips, and onion. Crush the garlic cloves.

• Put the vegetables on a baking tray, drizzle olive oil over them and then add the garam masala, cumin, and coriander, and season. Give them a good mix so it’s spread evenly.

• Roast them in the oven for 45 minutes.

MAKE THE SOUP | 10 mins

• Add the vegetable to a saucepan, on a medium heat, with the buffalo worm powder and vegetable stock.

• Finely dice some coriander stems and add these to the pan.

• Simmer for 5 – 10 mins, until all the vegetables are soft.

• Using a stick blender, blitz until it is smooth.

• Season with salt and pepper.

PREPARE THE CRICKETS | 5 mins

• Heat some oil in a pan on a medium heat.

• Add the crickets and the medium curry powder.

• Season with salt and pepper and cook for a couple of minutes.

SERVE | 5 mins

• Pour some soup into a bowl.

• Drizzle some olive oil on top, garnish with coriander leaves and the crickets.

• Serve and enjoy!

Cook this recipe with our Ready to Cook Dried Crickets.