Spiced Celeriac Soup
- 1 whole celeriac
- 1 leek
- 1 tin coconut milk
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 5 tsp cumin seeds, 1 tsp for the roasting celeriac, 4 tsp for the soup base
- 1 tsp ground fenugreek
- 1 tbsp tomato puree
- 2 tbsp bouillon powder
- 500ml water
This is a great autumn/winter warmer soup, spicing up the humble celeriac. The method of roasting a whole celeriac is a really nice way to cook the vegetable and bring out its earthy sweetness to be served just as it is. Alternatively, to reduce the cooking time, you can peel and chop the celeriac into 2cm chunks and roast for 30-40 mins until tender if you want to speed things up. You can make this ahead and store in the fridge for 3 days or in the freezer for up to 3 months.
Method
- Preheat the oven to 170℃.
- Scrub the celeriac to remove any mud and place on some foil. Drizzle over some oil and sprinkle with salt and a teaspoon of cumin seeds.
- Wrap the foil around the celeriac and place in an oven for 2 hours - or until it is cooked all the way through.
- In a dry pan, toast all the seeds and grind to a fine powder.
- Next, cut a leek finely and add to a heavy based saucepan. Season with salt and cook until soft (roughly 10 mins).
- Add in the tomato puree and cook for 2 mins until darkened slightly, then add in all the spices with a splash of water and cook for a few minutes.
- Add in a tin of coconut milk and then half fill the tin with water and add this in. Stir and cook until the mixture has reduced by around half.
- Stir in the bouillon powder and 500ml water before adding the cooked and cooled flesh of the celeriac.
- Blend with a stick blender or in a blender until smooth, before heating to the desired temperature, season to taste and serve with thick chunks of bread.
- 1 whole celeriac
- 1 leek
- 1 tin coconut milk
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 5 tsp cumin seeds, 1 tsp for the roasting celeriac, 4 tsp for the soup base
- 1 tsp ground fenugreek
- 1 tbsp tomato puree
- 2 tbsp bouillon powder
- 500ml water
This is a great autumn/winter warmer soup, spicing up the humble celeriac. The method of roasting a whole celeriac is a really nice way to cook the vegetable and bring out its earthy sweetness to be served just as it is. Alternatively, to reduce the cooking time, you can peel and chop the celeriac into 2cm chunks and roast for 30-40 mins until tender if you want to speed things up. You can make this ahead and store in the fridge for 3 days or in the freezer for up to 3 months.
Method
- Preheat the oven to 170℃.
- Scrub the celeriac to remove any mud and place on some foil. Drizzle over some oil and sprinkle with salt and a teaspoon of cumin seeds.
- Wrap the foil around the celeriac and place in an oven for 2 hours - or until it is cooked all the way through.
- In a dry pan, toast all the seeds and grind to a fine powder.
- Next, cut a leek finely and add to a heavy based saucepan. Season with salt and cook until soft (roughly 10 mins).
- Add in the tomato puree and cook for 2 mins until darkened slightly, then add in all the spices with a splash of water and cook for a few minutes.
- Add in a tin of coconut milk and then half fill the tin with water and add this in. Stir and cook until the mixture has reduced by around half.
- Stir in the bouillon powder and 500ml water before adding the cooked and cooled flesh of the celeriac.
- Blend with a stick blender or in a blender until smooth, before heating to the desired temperature, season to taste and serve with thick chunks of bread.
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