Celeriac and Lime

Celeriac and Lime Soup

Ingredients:

1 large celeriac, peeled and chopped

Juice and zest of 2 limes

1 onion, chopped

2 cloves garlic, minced

1 litre vegetable stock

2 tbsp olive oil

Salt and pepper to taste

Fresh coriander (cilantro) for garnish

Cream or crème fraîche for serving (optional)

Instructions:

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent.

Cook Celeriac: Add the chopped celeriac to the pot and cook for a few minutes.

Add Stock: Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer until the celeriac is tender, about 20 minutes.

Blend Soup: Using an immersion blender or a regular blender, puree the soup until smooth.

Add Lime: Stir in the lime juice and zest. Season with salt and pepper to taste.

Serve: Ladle the soup into bowls. Garnish with fresh coriander and a dollop of cream or crème fraîche, if desired.

Tips:

For a richer flavour, roast the celeriac before adding it to the soup.

If the soup is too thick, adjust the consistency by adding more vegetable stock or water.

The zest of the lime adds an extra layer of citrus aroma; be sure to use it sparingly to avoid overpowering the celeriac.

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