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Celeriac, Carrot and Chili Soup

ingredients

serves: 6 - 8
1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1 red chili, deseeded and finely chopped, optional
1 celeriac, peeled and diced
500 g carrots, peeled and diced
250 g celery, sliced
2 vegetable stock cubes made up with 1.8 litres boiling water
15 g pack fresh coriander, roughly chopped
freshly ground black pepper

method

1. Heat the oil in a large saucepan and cook the onion until softened.

2. Add the garlic and red chilli and cook for a further minute.

3. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.

4. Bring to the boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.

5. Liquidise or blend the soup in a processor until smooth.

6. Return the soup to a clean saucepan, season to taste and warm through before serving,

7. sprinkled with coriander.

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