Special Diet

Spiced Potato, Coriander and Celeriac Soup

cook 30 mins
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped
  • 1/2 teaspoons each of ground cumin and coriander
  • pinch of chilli flakes
  • 2 small celeriac, peeled and finely diced
  • 2 medium potatoes, peeled and finely diced
  • 1 litre (1 3/4 pint) hot vegetable stock
  • 25 g (1 oz) chopped coriander
  • 4 tablespoons crème fraîche, to serve
  • toasted cumin seeds, to garnish
  • Place the onion and olive oil in a pan with the garlic, ground cumin and coriander and a pinch of chilli flakes. Fry over a medium heat for 1 minute.
  • Add the celeriac and potato, cover with the hot vegetable stock and bring to the boil. Simmer for 15–20 minutes or until the vegetables are tender.
  • Stir in the chopped coriander and blend with a hand-held blender until fairly smooth.
  • Serve in warmed bowls with a dollop of crème fraîche and toasted cumin seeds.
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