CELERIAC SOUP WITH CORIANDER AND CHILLI

Celeriac Soup with Coriander and Chilli image

I created this for a contest for a British cooking magazine. It's a spicy soup with a Middle Eastern flavour, great for warming your belly when the cold weather rolls in. You could also substitute a root vegetable like turnip for the celeriac.

Provided by Sackville

Categories Onions

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, finely chopped
1 red chile, finely chopped (I leave half the seeds in but you can remove them all if you prefer)
2 -3 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon cumin
1 1/2 lbs celeriac, peeled,trimmed and cut into cubes
3 cups chicken broth
1 cup water
1/4 cup fresh coriander, chopped
1/3 cup whole milk
salt & freshly ground black pepper

Steps:

In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
Stir in the cumin and season with salt and pepper.
Add the celeriac, along with the chicken broth and water.
Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
Remove from the heat and use a handblender or food processor to puree the soup until smooth.
Stir in most of the chopped coriander and milk.
Adjust the seasoning with more salt and pepper, if needed.
Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

Nutrition Facts : Calories 256.9, Fat 12.2, SaturatedFat 2.3, Cholesterol 2.7, Sodium 1007.4, Carbohydrate 29.1, Fiber 5, Sugar 8.2, Protein 10

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