Carrot and Rhubarb Soup

Rhubarb is a vegetable, a fact that is not commonly known. So as strange as it sounds rhubarb in soup is not that unusual. It's high in acid which contributes a touch of sourness to the sweetness of the carrots. It has loads of fibre, which means it'll fill you up and not have you reaching for a snack 20 minutes after eating it. Rhubarb has very few calories, is low in fat and cholesterol and high in brain-healthy vitamin K. There are antioxidants like vitamin C and A, and a good amount of calcium. Rhubarb has a lot going for it.

Serves: 4 - 6

Preparation time: 10 minutes

Cooking time: 50-60 minutes

Ingredients: 1150g of carrots, peeled and chopped 1 rhubarb stalk, diced 1 tbsp of olive oil 4 garlic cloves 4 black peppercorns, ground 1 tsp of sea salt 1 tsp of turmeric powder 1 litre of vegetable stock (or just water if you prefer) A pinch of dried tarragon

1. Preheat oven to 175°C/ 350°F.  Toss the carrots, rhubarb, olive oil, black peppercorns, and garlic together in a large mixing bowl and then spread them out on a baking sheet. Bake for 30 minutes. Remove from oven and transfer the contents to a large stock pot. 2. Add the turmeric and stock to the vegetables and bring to a boil over a medium high flame. 3. Remove from the stove and then using a blender, blend all the ingredients together until completely smooth. Straining though a fine mesh sieve return the soup to the stockpot and cook for another 15-20 minutes on a medium-low flame. Stir in the salt and dried tarragon. Taste and adjust the amount of salt if necessary. Stir occasionally during cooking. Serve hot and garnish with fresh tarragon if you have it.

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