Rutabaga And Carrot Soup With Onion Fritters Recipe

Name: Rutabaga And Carrot Soup With Onion Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil plus extra to shallow-fry; 1 spanish onion finely chopped; 2 cloves garlic minced; 2 teaspoons ground cumin; 1 1/4 pounds sweet potatoes peeled, coarsely chopped; 1 rutabaga peeled, coarsely chopped; 2 carrots peeled, coarsely chopped; 3 vegetable bouillon cubes crushed; 2 red onions halved, thinly sliced; 2 ounces pumpkin seed sunflower and; 1 cup chickpea flour; 2 eggs lightly whisked; 2 teaspoons sesame seeds toasted

Servings: persons

1 tablespoon vegetable oil plus extra to shallow-fry
1 spanish onion finely chopped
2 cloves garlic minced
2 teaspoons ground cumin
1 1/4 pounds sweet potatoes peeled, coarsely chopped
1 rutabaga peeled, coarsely chopped
2 carrots peeled, coarsely chopped
3 vegetable bouillon cubes crushed
2 red onions halved, thinly sliced
2 ounces pumpkin seed sunflower and
1 cup chickpea flour
2 eggs lightly whisked
2 teaspoons sesame seeds toasted

1
Heat oil in a large Dutch oven over medium heat. Cook onion for 1 min, or until soft. Add garlic and 1 tsp cumin. Cook for 30 seconds, or until fragrant. Add sweet potatoes, rutabaga, carrot, crumbled bouillon cubes and 6 cups water. Bring to a boil then reduce heat to low, cover and simmer for 20 mins, or until tender. Let cool slightly then puree until smooth. Reheat until very hot.
2
Meanwhile, to make the fritters, combine red onions and seed mix. Sift chickpea flour and remaining cumin over top and toss to combine. Add eggs and stir until just combined. Season. Divide into 12 equal portions.
3
In a large deep frying pan, heat extra oil over medium heat. Working in batches, shallow-fry fritters for 2 mins per side, or until golden brown. Drain on paper towels. Season.
4
Ladle soup into serving bowls. Sprinkle with sesame seeds and serve with fritters.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil plus extra to shallow-fry, 1 spanish onion finely chopped, 2 cloves garlic minced, 2 teaspoons ground cumin, and more.

Yes, Rutabaga And Carrot Soup With Onion Fritters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rutabaga And Carrot Soup With Onion Fritters

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