ROOT VEGETABLE SOUP WITH THYME CRICKETS
Time: 1 hour 20 minutes
Parsnips – 2
Small Potatoes – 400g
Medium Carrots – 2
Red Onions – 2
Thyme – 3 sprigs
Butter – 50g
Vegetable Stock Cube – 1
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.