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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.
- 1 medium onion, finely chopped
- 1 red chile, finely chopped (I leave half the seeds in but you can remove them all if you prefer)
- 2-3 clove garlic, finely chopped
- 29.58 ml olive oil
- 4.92 ml cumin
- 680.38 g celeriac, peeled,trimmed and cut into cubes
- 709.77 ml chicken broth
- 236.59 ml water
- 59.14 ml fresh coriander, chopped
- 78.07 ml whole milk
- salt & freshly ground black pepper
- In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
- Stir in the cumin and season with salt and pepper.
- Add the celeriac, along with the chicken broth and water.
- 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.
- Remove from the heat and use a handblender or food processor to puree the soup until smooth.
- Stir in most of the chopped coriander and milk.
- Adjust the seasoning with more salt and pepper, if needed.
- Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.