This stunning celeriac soup recipe features some unmistakably Indian flavours. Serve it as a starter at your next dinner party
Serves 6
Takes 11/4 hours to make, plus cooling
Per serving:
341kcals
34.3g fat (10g saturated)
2.3g protein
6g carbs
4.1g sugar
0.6g salt
1. Make the curry oil. Heat the extra 2 tablespoons of oil in a small pan over a low heat. Add the shallot, garlic, ginger, chilli, star anise and curry powder and fry gently, stirring, for 5 minutes, until the shallots are soft. Add the tomato purée and cook for 2 minutes. Stir in the remaining oil and lemon zest and simmer very gently for 30 minutes. Cool, then strain through a muslin-lined sieve into a bowl or a screw-top jar if you're making it ahead. Set aside.
2. Meanwhile, melt the butter in a large saucepan. Add the onion and cook gently for 5 minutes, until soft. Add the garlic, celeriac and celery and cook gently for 10 minutes. Add the stock and a small pinch of salt, bring to the boil, cover and simmer for 20 minutes. Leave to cool slightly.
3. Using a food processor, purée the soup in batches until very smooth.
4. To serve, reheat the soup gently, then adjust the seasoning. Ladle into warmed soup bowls or teacups and swirl a little of the curry oil on top.
© delicious. magazine
Try a small glass of Sercial Madeira – the rich, nutty notes go surprisingly well with this soup.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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