This Jerusalem artichoke and celeriac soup is gorgeously creamy with a subtle hint of coconut and a kick from the chilli. This recipe is a great way to use up the veggies from your vegetable box or bag scheme and it’s also vegan.
Celeriac and Jerusalem artichokes are not the sexiest, coolest or most fashionable recipes around. They are however reasonably priced, delicious and in season over winter. I am not a fan of celery yet I quite like the more subtle taste of celeriac. When blended into soup it has a lovely creamy texture – which is complemented beautifully by the creamy coconut milk.
How to prepare Jerusalem artichokes
Jerusalem artichokes, sometimes known as sunchokes, can be rather ubiquitous in winter vegetable box schemes. We seem to get them at least every other week. I do like them roasted but when they’re covered in mud they can be a right pain to clean and peel. If you’re wondering how to prepare Jerusalem artichokes here’s what I do. I usually place them all in the sink, cover them with water and peel them directly in the sink. As each one is done I rinse any remaining mud off under the tap, chop and add to a pan of water to stop them browning. You can do the same with the celeriac if you happen to get a muddy one.
Just to warn you – Jerusalem artichokes also have a bad reputation for causing flatulence, which seems to affect some people more than others! (Not naming any names here).
Anyway, it’s worth putting in the effort with the Jerusalem artichokes because this is such a lovely soup. It’s both deep and earthy yet light and creamy, and the hint of chilli makes it absolutely perfect for winter days.
You can of course reduce the amount of chilli used in the recipe if you prefer, or omit it altogether. This recipe can also be made with just celeriac if you don’t have Jerusalem artichokes.
How to make Jerusalem artichoke and celeriac soup with chilli and coconut
Jerusalem artichoke and celeriac soup with chilli and coconut
This Jerusalem artichoke and celeriac soup is gorgeously creamy with a subtle hint of coconut and a kick from the chilli. This recipe is a great way to use up the veggies from your vegetable box or bag scheme and it's also vegan.
- 1 tbsp sunflower oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 thumb-sized piece ginger finely chopped
- 1 tsp dried chilli flakes or to taste
- 1 tsp ground coriander
- 600 g celeriac peeled and diced medium (prepared weight)
- 600 g Jerusalem artichoke peeled and diced small (prepared weight)
- 400 g tin coconut milk
- 700 ml hot vegetable stock
- freshly chopped coriander to serve
- chilli sauce to serve
Heat the sunflower oil in a large saucepan over a medium heat.
Add the onion and cook for 10 minutes, stirring often, until soft.
Add the ginger, garlic, chilli and coriander, stir well and cook for a further minute or two.
Add the diced vegetables. The Jerusalem artichokes take a bit longer to cook than the celeriac so I suggest chopping them a bit smaller. Stir to coat in the spice mix then pour in the coconut milk and the vegetable stock.
Bring to the boil then reduce to a simmer and cover. Cook for 20-30 minutes or until the vegetables are soft.
Blend until smooth. I find that a handheld blender is the most convenient way to do this.
Season with salt and pepper to taste and serve with freshly chopped coriander and some extra chilli sauce if liked.
If you like this you might like this spiced butternut squash and sweet potato soup recipe.
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