Recipe by Chefme
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)
Directions See How It's Made
- 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.