Celeriac Soup With Coriander And Chilli Recipes
CELERIAC SOUP WITH CORIANDER AND CHILLI
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.
Provided by Sackville
Categories Onions
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 256.9, Fat 12.2, SaturatedFat 2.3, Cholesterol 2.7, Sodium 1007.4, Carbohydrate 29.1, Fiber 5, Sugar 8.2, Protein 10
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