I’ve been getting celeriac for a few weeks now in my veggie box and am starting to get into them. The first few week I simply steam themed and then mashed them up, providing a very nice base to a salmon or tuna dish. However, I’ve starting pushing the boundaries a bit and trying to find what flavours go with this interesting looking vegetable and I came up with this soup on Monday. I’m loving it.
Celeriac is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus.
I find I use a knife to take off the skin and root bits. I then chopped it up into cubes for roasting, steaming etc
- 1 onion (chopped)
- 4 cloves of garlic (crushed)
- 3 carrots (chopped)
- 3 small celeriac (chopped)
- 2 tins of cannellini beans
- 1 tin of coconut milk
- 2 teaspoons of cumin (ground or seeds)
- 2 teaspoons of coriander (ground or seeds)
- 2 teaspoon of mustard seeds
- 1 liter of chicken stock or boiling water
- 1/2 inch ginger
- Sea salt and black pepper
- If you are using whole seeds, warm them in a dry pan for a few minutes and then grind them in a spice grinder (I simply use a coffee grinder).
- Saute the onions in a little water for about 10 mins. Then add all of the spices, ginger and garlic and give a good stir. Add in the veggies and stir well, adding the boiling water or stock. Season with a little salt and pepper. Bring to boil and then simmer for about 20-30 mins or until the carrots are soft (I find chopping the veggies quite small really speeds up cooking time).
- Add the cannellini beans and the coconut and bring back to a simmer. Blitz in a food processor or with a hand blender.
- Serve hot with some fresh brown bread.
- Wheat free, gluten free, sugar free, dairy free