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.
Ingredients
- 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
- Salt and pepper to taste
- freshly chopped coriander to serve
- chilli sauce to serve
Instructions
- 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 to taste with salt and pepper.
- Season with salt and pepper to taste and serve with freshly chopped coriander and some extra chilli sauce if liked.