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INGREDIENTS

1 teaspoon olive oil

1 onion, chopped

1 leek, washed and sliced

1 1/2 pounds celeriac, chopped

1 tablespoon medium or hot curry powder

8 ounces potatoes, washed and diced

3 3/4 cups vegetable stock

1 bouquet garni

2 tablespoons fresh mixed herbs, chopped

Salt

Celery seeds and leaves, to garnish

DIRECTIONS

  1. Heat the oil in a large saucepan. Add the onion, leek and celeriac, cover and cook gently for about 10 minutes, stirring occasionally. 

  2. Add the curry powder and cook for 2 minutes more, stirring the vegetables occasionally.

  3. Add the potatoes, stock and bouquet garni, cover and bring to a boil. Simmer for 20 minutes, until the vegetables are tender.

  4. Remove and discard the bouquet garni and set the soup aside to cool slightly.

  5. Purée in a blender or food processor until smooth.

Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves. Serves 4-6

 

Recipe from Vegetarian. Publisher Joanna Lorenz