Celeriac soup

Celeriac Soup

RECIPE BY NATASAHA CORRETT

This Honestly Healthy Celeriac Soup is simple enough to make when in a rush but delicious enough to serve for a dinner party. Celeriac is one of my all-time favourite vegetables, making this a hearty and filling, highly alkaline soup. This recipe is from my book ‘Honestly Healthy for Life.’

 

Serves4
Cooks InPrep time: 5 minutes | Cooking time: 40 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1tbs vegetable Bouillon powder
  • 800ml (2 ¼) cups water
  • 1 bulb of fennel (quartered and roasted at 175°C for 30 minutes)
  • 3tbs Sunflower Oil
  • 900g celeriac chopped into 2cm cubes
  • 400ml coconut milk
  • 1tbs umeboshi plum
  • Zest of 1 orange

Method

  • In a pan on a medium heat, sauté your chopped onion and garlic for 2 minutes, or until the onions are translucent. Dissolve the Bouillon powder in 50ml of water and add to the pan, simmering on a medium heat, for a further 2 minutes.
  • Add a further 240ml of water and leave to simmer for another 2 minutes. Next, drop your chopped celeriac & roasted fennel into the pan and cover with the remaining water. Leave to cook on a medium heat for 40 minutes, until the vegetables have softened and the celeriac can be crushed with the back of your spoon.
  • Add your coconut milk and your umeboshi plum.
  • Transfer the mixture to a high-speed blender, and blitz until completely smooth. Serve with grated zest of orange over the top.
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