CELERIAC SOUP WITH CURRIED CRICKETS
Serves: 2
Time: 1 hour 10 minutes
INGREDIENTS
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.
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