500g Carrots (trimmed, peeled if necessary and chopped)
500g Celeriac (Peeled and chopped)
3/4l Stock (Either fresh chicken or vegetable stock or a good quality stock cube. Vegetarians/Vegans will obviously use vegetable stock.)
1 handful Fresh Coriander (Roughly chopped)
1 Large Onion (Peeled and roughly chopped)
Salt and Pepper
1 teaspoon coconut oil
Creme Fraiche (to serve - 1 tsp per person)
In a large stock pan, soften the onion in the coconut oil over a gentle heat for about 5 minutes
Add in the chopped carrot and celeriac and cook for a further 5 minutes, stirring constantly
Cook for 20 minutes then check to see if the celeriac and carrot chunks are soft. Continue cooking if they are not soft enough to cut with a teaspoon.
Add in the chopped coriander and season well with salt and pepper.
Blitz the mixture. I use a wand mixer but if you prefer you could use a liquidiser. I prefer a slightly chunky soup.
Taste and adjust seasoning as necessary, adding more salt and pepper
Serve with a teaspoon of creme fraiche per bowl.
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