Carrot And Celeriac Soup

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.

Ingredients
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

Method

1. Not the prettiest of vegetables... Peel the celeriac with a sharp knife. 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).


2. Peel the potatoes and chop into 2cm (¾ inch) cubes. Peel the onion and chop roughly. Scrub the carrots and chop into 2cm pieces.

3. 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.

4. Add the celeriac, the bay leaf and the stock. Cover and simmer for 15 / 20 minutes, until the vegetables are soft.

5. Liquidise the soup wellRemove the bay leaf and discard.

6. Add the coriander leaves and liquidise the soup until smooth. Season with salt & pepper to taste.





Time From Cupboard-To-Table
30 minutes

Notes & Variations on Carrot And Celeriac Soup
This soup freezes well.

If you don't have coriander or bay leaves, experiment with your favourite herbs.