Celeriac Soup with Coriander and Chilli

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
10 mins
Cook
20 mins

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.

Skip to Next Recipe

Ingredients

Nutrition
  • 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

Directions

  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.