Recipe by Sackville
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.
Top Review by Elly in Canada
Excellent soup,very tasty,I purchased 1 celeriac which was not enough to make a creamy soup, so added 2 potatoes (diced) and then blended - the result was a great tasting soup, I used a whole red pepper, we like it hot!
- 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 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 1⁄2 lbs celeriac, peeled,trimmed and cut into cubes
- 3 cups chicken broth
- 1 cup water
- 1⁄4 cup fresh coriander, chopped
- 1⁄3 cup whole milk
- salt & freshly ground black pepper
Directions See How It's Made
- 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.