I have a really useful book of Turkish recipes, so when I bought a celeriac recently I thought I would try to make this soup. There are several versions online, so this is just one way to make it.
INGREDIENTS:
- 2 tbsp olive oil
- 1 medium onion, thinly chopped
- 3 cloves garlic, minced
- 1 medium carrot, cubed
- One large celeriac, around 450g, cubed
- One green pepper, dried, or any mild green pepper will do
- Salt and pepper
- 1 litre of stock (vegetable or chicken stock)
- 100 to 150ml plain yoghurt
- Juice of half an orange
- Fresh dill to garnish
- More olive oil
- Another 2 cloves of garlic, crushed
- 2 tsp dried mint
METHOD:
- Heat the oil in a soup pan, and gently fry the sliced onion until it starts to soften.
- Add the garlic, and once that is incorporated, add the chopped carrots and celeriac and the green pepper as well as around 1 tsp salt and a good grating of black pepper. Cook for around five minutes
- Add the stock, and bring to the boil. Simmer with the lid on for around 25 minutes, until the celeriac is tender.
- Use a soup blender to puree the soup.
- Once the soup is smooth, add the orange juice and the yoghurt, taste and adjust the seasoning.
- Next, in a small pan, heat 2 tbsp olive oil and fry two cloves of garlic (crushed) until it starts to brown. Add the dried mint, and stir for a few seconds before swirling through the blended soup
- Serve with a garnish of chopped dill, and some toasted pitta breads or other flat bread.