Celeriac Soup with Coriander and Chilli

Recipe by Sackville
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READY IN: 30mins
SERVES: 3-4
UNITS: US

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
    cloves garlic, finely chopped
  • 2
    tablespoons olive oil
  • 1
    teaspoon cumin
  • 1 12
    lbs celeriac, peeled,trimmed and cut into cubes
  • 1
    cup water
  • 14
    cup fresh coriander, chopped
  • 13
    cup whole milk
  • salt & freshly ground black pepper
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DIRECTIONS

  • 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.
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