Prep 20 mins
Cook 1 hr
A beautiful aromatic soup made from the rather odd-looking celeriac, creamy butter beans, and a simple but tasty seasoning to give the hearty dish its bite.
- 1 medium celeriac, roughly chopped into 1 inch cubes
- 1 white onion, finely chopped
- 2 garlic cloves, chopped
- 400 g tinned butter beans, drained and rinsed
- 1 liter vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 1 teaspoon butter (optional) or 1 teaspoon soya margarine (optional)
- Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
- Add the celeriac and mix ingredients well. Cook for a minute or so.
- Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
- Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
- Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
- Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.
This was one of the best soups I have ever made. It was delicious and my mother-in-law- loved it too. Thumbs up for sure.
This was delicious! I have always wanted to try celery root but the recipes I found were fussy. This was very straightforward and simple. The flavors blended perfectly and the soup was very satifying despite being "light". I doubled the recipe and used 10 cloves of garlic because my husband and I are garlic fanatics but otherwise made the dish as printed. Thank you for sharing!
Excellent, simple soup. Another celeriac soup recipe on Recipezaar is served cold, with buttermilk; you could do the same with this for leftovers. We reserved some cubes of celeriac to give the soup additional texture, and we omitted the butter. We garnished the soup with very thinly sliced scallions, a dash of cumin, and a sprinkle of black pepper. Should be served with French bread.