ROOT VEGETABLE SOUP WITH THYME CRICKETS

Serves: 2

Time: 1 hour 20 minutes

INGREDIENTS

Parsnips – 2

Small Potatoes – 400g

Medium Carrots – 2

Red Onions – 2

Thyme – 3 sprigs

Butter – 50g

Vegetable Stock Cube – 1

Sesame Oil

PREPARE THE VEGETABLES | 1 hour

Finely slice half a red onion.
Prepare the vegetables by cutting them into small chunks and put them on a roasting tray.
Drizzle with oil and salt.
Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking.
Remove the roast veg from the oven.

MAKE THE SOUP | 20 mins

Put the roast veg in a saucepan with the stock.
Bring to the boil, reduce the heat, and simmer for 10 minutes.
Continue to cook on the hob whilst you fry up some butter in a separate pan.
Add the leaves from the sprigs of thyme.
Add the crickets and continue to fry for a few minutes.
Remove half of the crickets from the pan and add to the soup and blitz with a hand blender.
With the remaining crickets, add a small amount of parmesan, quickly mix then remove from the pan.

SERVE | 1 min

Serve the soup topped with sliced red onion, crickets, a drizzle of sesame oil and some nice bread.

Cook this recipe with our Ready to Cook Dried Crickets.