Rutabaga And Carrot Soup With Onion Fritters - cooking recipe

Ingredients

1 tbsp vegetable or olive oil, plus extra to shallow-fry
1 None Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp ground cumin
1 1/4 lb sweet potatoes, peeled, coarsely chopped
1 None rutabaga, peeled, coarsely chopped
2 None carrots, peeled, coarsely chopped
3 None vegetable bouillon cubes, crushed
2 None red onions, halved, thinly sliced
2 oz sunflower and pumpkin seed mix
1 cup chickpea flour
2 None eggs, lightly whisked
2 tsp sesame seeds, toasted

Preparation

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.
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.
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.
Ladle soup into serving bowls. Sprinkle with sesame seeds and serve with fritters.