Celeriac, Carrot and Chili Soup

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Celeriac, Carrot and Chili Soup

 

1 tsp. olive oil

2 medium onions, finely chopped

1 clove garlic, finely chopped

1 red chili, deseeded and finely chopped, optional

1 celeriac, peeled and diced

2 cups carrots, peeled and diced

1 cup celery, sliced

2 vegetable stock cubes made up with 1.8 litres boiling water

1/2 cup fresh coriander, roughly chopped

freshly ground black pepper

 

Heat the oil in a large saucepan and cook the onion until softened.

Add the garlic and red chilli and cook for a further minute.

Combine the vegetables and add to the saucepan, allowing them to cook for a few

minutes before adding the vegetable stock and half of the fresh coriander.

Bring to the boil, reduce the heat, partially cover with a lid and allow to

simmer for 25 minutes.

Liquidise or blend the soup in a processor until smooth.

Return the soup to a clean saucepan, season to taste and warm through before

serving,

Sprinkled with coriander. Serves 6 to 8.

 

 

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