Celeriac Soup with Coriander and Chilli
Per serving
I created this for a contest for a British cooking magazine. It's a spicy soup with a Middle Eastern flavour, great for warming your belly when the cold weather rolls in. You could also substitute a root vegetable like turnip for the celeriac.
Ingredients
3 serv.- medium onion, finely chopped↗1
- red chile, finely chopped↗1
- cloves garlic, finely chopped↗2 -3
- olive oil↗2 tablespoons
- cumin↗1 teaspoon
- celeriac, peeled,trimmed and cut into cubes↗1 1⁄2 lbs
- chicken broth↗3 cups
- water↗1 cup
- fresh coriander, chopped1⁄4 cup
- whole milk↗1⁄3 cup
- salt & freshly ground black pepper
Step-by-step instructions
- 1
In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
- 2
Stir in the cumin and season with salt and pepper.
- 3
Add the celeriac, along with the chicken broth and water.
- 4
Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
- 5
Remove from the heat and use a handblender or food processor to puree the soup until smooth.
- 6
Stir in most of the chopped coriander and milk.
- 7
Adjust the seasoning with more salt and pepper, if needed.
- 8
Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.
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