Carrot, swede and coconut soup with a crispy soft egg and shallots

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Author: OcadoLife

Prep time:

Cook time: 1 hr

Serves: 4

With its earthy, warming sweetness, swede is worth so much more than the usual mash.

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Ingredients Method

Ingredients

1 tbsp coconut oil
2 banana shallots, diced
1 lemongrass stalk, chopped
1 red chilli, desseded and chopped
2 lime leaves
400g carrot, peeled and diced
400g swede, peeled and diced
500ml veg stock
2 tins coconut cream
1 drizzle vegetable oil, for frying
2 banana shallots, thinly sliced for the topping
5 eggs, 1 beaten
50g plain flour, for the toppings
25g panko breadcrumbs
20g sesame seeds , for the toppings
1 handful fresh herbs

Method

Step 1

Heat the coconut oil in a large saucepan on a medium heat and add the shallot, lemongrass, chilli, lime leaves, carrot and swede. Sweat the veg, stirring occasionally, for 10 mins.

Step 2

Add the stock, 150ml water and the coconut cream, bring to a boil and simmer for 20-25 mins until the veg is tender.

Step 3

Meanwhile, heat a little veg oil in a frying pan and add the shallots. Fry gently for 8-10 mins until they are golden brown, then remove to some kitchen paper to crisp up.

Step 4

Bring a saucepan of water to the boil and add the 4 whole eggs. Boil for 6 mins and then immediately run under cold water to stop them cooking. Peel carefully once you can handle them.

Step 5

Place the flour in one bowl, the beaten egg in another and combine the panko and sesame seeds in a third. Roll the peeled eggs in the flour, then in the beaten egg and then in the panko mix.

Step 6

Heat 4cm of veg oil in a saucepan to 180°C (or until a piece of panko crumb sizzles). Use a slotted metal spoon to carefully lower the eggs into the oil and cook for 2-3 mins until golden brown all over. Remove and drain on kitchen paper.