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ROOT VEGETABLE SOUP WITH THYME CRICKETS


Root vegetable soup topped with thyme crickets and served with bread.

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



METHOD

  • Preheat the oven to 200C/400F/gas mark 6.


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.


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