Jane’s Journal

Rhubarb, carrot and ginger soup

This recipe uses rhubarb to cut through the sweetness of root vegetables. - This is my take on them - a soup which went down well at a family lunch yesterday - eaten by octogenarians and teens alike!

It is an unusual soup - really savoury, sharp and light.

Rhubarb, carrot and ginger soup.

Ingredients

2 tblsp olive oil

3 onions - chopped

2 cloves garlic - crushed

3-4 sticks of rhubarb - diced

10 carrots - diced

1 inch ginger

1 tsp ground cumin

2 tsp ground coriander

1 litre stock (chicken or vegetable)

1 tin coconut milk

2 tblsp fish sauce.

Fry the onions and garlic gently in the oil until soft.

Add in rhubarb, carrots, ginger, cumin and coriander and cook for 5 minutes - do not allow them to colour.

Add stock and simmer for 15 minutes until vegetables are soft.

Add coconut milk and whizz it all to a puree either in a blender or with a whizzy wand.

Stir in the fish sauce - this gives it a really rounded out flavour, stopping the rhubarb being too astringent.

When you want to serve heat it up gently and top with chopped coriander (or chives/basil/mint)

I love to hear from you - why not leave a comment or email me direct at jane@snapdragononline.co.uk

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