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Celeriac Coco-Chilli Soup

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As seen on t’ deli. An extra bit of spice makes this even more warming.


Ingredients

A glug of olive oil
1 onion, chopped
2 stalks celery, chopped
1 large leek, chopped
2 medium carrots, chopped
1 parsnip, chopped
1 Tblsp mustard seed
2 bay leaves
¼-1/2 tsp chilli powder (to taste)
1 celeriac, peeled and chopped into big chunks
1.5litres hot stock
½ coconut block
1 lemon
Salt and pepper to taste

Procedure

Saute onion in plenty of oil on medium-low heat for 10 minutes. Add celery, leeks, carrots and sauté another 10 minutes. Add mustard, chilli and bay leaves, cook another 5 minutes. Add celeriac and stock, simmer 15-20 minutes until everything is tender. Remove bay leaves, add coconut, and puree with stick blender. Add more stock if needed, then add lemon juice and season to taste. Serves 6-8.


 

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