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CELERIAC SOUP WITH CURRIED CRICKETS


In the photo, there's a bowl with celeriac soup and curried edible insects.

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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