Curried Swede Soup with Mango Chutney Cheese Toasties

• olive oil↗2 tbsp tbsp
• butter↗30g g
• onion↗1

  chopped

• celery stalks↗2

  finely chopped

• ginger↗1 thumb-sized piece of

  peeled and finely grated

• garlic clove↗1 large

  minced

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• curry powder↗1 tbsp tbsp
• swede↗800g g

  peeled and diced 3cm cubes

• vegetable or chicken stock1.8 litre vegetable or l
• double cream↗50ml ml
• yogurt↗

  with chili slices, for serving

• mature cheddar↗180g g

  coarsely grated

• зелена цибуля↗3

  дрібно нарізана

• насіння чорнобривця1 heaped tsp
• коріандр½ small bunch of

  дрібно нарізаний

• вершкове масло↗2 tbsp
• заквасний хліб↗4 large slices white
• мангове чатні↗2 tbsp

Step-by-step instructions

1. 1

   Heat the oil and butter in a large pot or a heat‑proof ceramic vessel over medium heat, and sauté the onion, celery and a pinch of salt for about 10 minutes, until the vegetables become soft and start to caramelize. Add the ginger and garlic and cook for another 1 minute. Stir in the cumin, ground coriander, turmeric and curry powder. Sauté for another minute. Add the swede and the broth. Bring to a boil. Cover and simmer for 1 hour 15 minutes, until the swede is tender. Season. Blend with a hand blender until smooth. Add the cream.

2. 2

   For the toasts, combine the mature cheddar with green onion, nigella seeds and coriander. Spread butter on one side of each slice of sourdough bread. Spread the cheese mixture between two slices on the unbuttered side, add the chutney, and place the other slices on top, buttered side out. Heat a medium skillet over medium‑low heat, place the sandwiches and press them with another pan. Cook each side for about 4 minutes, until golden and the cheese melts. Cut in half. Serve the soup in bowls, garnished with yogurt and chili slices, and serve the cheese toasts separately.