Carrot And Celeriac Soup
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The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat. |
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Ingredients
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Serves 4
1 medium celeriac
5 - 6 medium carrots
2 medium onions
4 medium potatoes
1 tablespoon vegetable oil
1 litre vegetable stock (or water plus a stock cube)
1 bay leaf
2 tablespoons fresh coriander leaves, chopped
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Method
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Peel the celeriac with a sharp knife. Cut into slices and plunge into boiling water. Boil for 3 minutes then drain. Discard the water. (This helps reduce the bitterness of the celeriac).
- Peel the potatoes and chop into 2cm (¾ inch) cubes. Peel the onion and chop roughly. Scrub the carrots and chop into 2cm pieces.
- Heat the oil in a large pan and add the onions, carrots and potatoes. Coat with oil. Cover and saute for 5 minutes, until the onions are starting to soften. Note: this helps bring out the sweetness and counteract the pungence of the celeriac.
- Add the celeriac, the bay leaf and the stock. Cover and simmer for 15 / 20 minutes, until the vegetables are soft.
 Remove the bay leaf and discard.
- Add the coriander leaves and liquidise the soup until smooth. Season with salt & pepper to taste.
Serve as it is or garnish with a little natural yoghurt or double cream.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Carrot And Celeriac Soup
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This soup freezes well.
If you don't have coriander or bay leaves, experiment with your favourite herbs. |
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