Kato Pumpkin with Parmesan Soup for One

 

Sun-choke, Parsnip & Pumpkin Soup

Sun-chokes or Jerusalem artichokes are nutty, starchy tubers from the sunflower family. They are not artichokes at all. They are currently available from local farmers markets but if you can’t find them, substitute with 1 cored pear and 3 medium scrubbed agria potatoes. 

Serves 4

 

1 fat clove garlic, peeled and chopped

1 medium brown onion, peeled and chopped

1 kg Jerusalem artichokes, scrubbed and roughly chopped

4 parsnips, peeled and chopped into small dice

2 tspn curry powder

½ tspn cumin seeds

½ tspn coriander seeds

2 cm of fresh ginger, peeled and grated

1tspn olive oil

4 c good chicken or vegetable stock

1 pouch of Kato Pumpkin with Parmesan Soup for One

Salt and pepper to taste

Kato Lentil Dhal to serve

 

Dry fry cumin and coriander seeds until lightly toasted then pound into a rough powder in a pestle and mortar.

Sauté onion and garlic in oil.

Add ginger and spices, sauté a little.

Add vegetables and stir to coat in spices.

Add stock.

Simmer on medium heat for 25 minutes or until sun chokes and parsnips are very soft.

Whiz soup with either a blender stick or in a food processor until smoothish.

Return to pot and stir Kato Pumpkin with Parmesan Soup through. Gently simmer for 3 minutes more, stirring frequently.

Serve in bowls with a big dollop of Kato Lentil Dhal on top. 

Warmed flat breads go beautifully with this.