Celeriac, carrot and coriander soup

On consultation with the household, I was asked to make something new with the enormous celeriac that I had bought. I found a recipe in ‘The quick after-work vegetarian cookbook’ but then I tweaked it to make it more to my taste. The coriander definitely lifts the flavour. If you want to make a vegan version, you can leave out the sour cream, or substitute coconut yoghurt. 

INGREDIENTS:

  • 1 onion, peeled and chopped
  • 2 tbsp olive oil
  • 350g celeriac (about half of a large celeriac) peeled and chopped
  • 350g carrots, peeled and chopped
  • around 800ml stock
  • salt and pepper to taste
  • 1 tsp ground coriander
  • 200 – 300ml sour cream

METHOD:

  • Fry the chopped onion in the olive oil over a low heat. 
  • When the onion is soft, add the coriander, celeriac and carrots, stir and cook gently for another 3 to 4 minutes. 
  • Add the stock and bring to a simmer, and cook for around 20 minutes. 
  • Blitz the soup with a soup blender, and add the sour cream, salt and pepper to taste. 

I’m sure there are more tweaks to be had, but this was a nice balance between easy, fast and tasty. 

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