No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (622g) Recipe makes 3 servings
Calories 256
Calories from Fat 109		(42%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 1007mg		41%
Potassium 1054mg		30%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 5.0g	19%
	Sugars 8.2g
Protein 10.0g		20%
detailed view... how is this calculated?

Celeriac Soup with Coriander and Chilli

Recipe #71306 | 30 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sackville
Sep 12, 2003

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.

SERVES 3 -4 (change servings and units)

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

Directions

1
In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
2
Stir in the cumin and season with salt and pepper.
3
Add the celeriac, along with the chicken broth and water.
4
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.
5
Remove from the heat and use a handblender or food processor to puree the soup until smooth.
6
Stir in most of the chopped coriander and milk.
7
Adjust the seasoning with more salt and pepper, if needed.
8
Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Onions
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top
Occasion > Seasonal > Fall
Occasion > Seasonal > Winter

Featured Reviews for This Recipe

From: Kathleengp

On Oct 31, 2009

Awesome! I used coriander seed and veggie broth and it was still terrific!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Peacefulone

On Mar 3, 2009

Yummy! This soup is great and has the benefit of being good for you too. Tastes hearty but is rather light. I used all chicken broth, half and half for the milk, and dried pepper for the fresh. I also agreed with one reviewer who suggested a little acid to round it out and I squeezed a little lemon juice on top. This took no time to prepare and is delish! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mirj

On Sep 22, 2003

This recipe should have won that contest (how did it do, BTW?). I used vegetable broth instead of chicken, and substituted cream for the milk. I've been growing my own coriander hand added a healthy handful. I also used a Moroccan hot pepper, scraping the seeds so the soup wasn't that "hot", more mellow. I love the different flavors of the celeriac and the coriander and the chili pepper, this is a great soup!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Elly in Canada

On Oct 24, 2003

Excellent soup,very tasty,I purchased 1 celeriac which was not enough to make a creamy soup, so added 2 potatoes (diced) and then blended - the result was a great tasting soup, I used a whole red pepper, we like it hot!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews