This is a recipe suggested by Cossey Produce or one of our many customers!


If you'd like others to benefit from a recipe you know, please send it in to helpdesk@cosseyproduce.co.uk


 Celeriac, Pumpkin & Chilli Soup
Ingredients:

400g pumpkin, peeled & diced
400g celeriac, peeled & diced
100g split red lentils
1 clove garlic, finely chopped
1 medium onion, finely chopped
1.5l Vegetable stock
1 or 2 dried chilies
2 tbls of Olive Oil

Method:

Sauté the onions in some olive oil for a few minutes until translucent but not brown.
Add the garlic and sauté for a minute or so.
Add the pumpkin and celeriac and stir over a high heat for a few minutes to infuse the flavours.
Add the stock and lentils and cook for a half hour or so until the lentils, pumpkin and celeriac are cooked.
Blend to your desired texture. Season with Salt and Pepper and it’s ready to go.
garnish this with toasted chilli pumpkin seeds and, if you have some, crème fraiche.

 Return to our Recipes Index page