Ingredients: 1 onion 1 branch celery 100g white part of leeks 2 cloves garlic peeled 1/4 red chilli deseeded 2 tbsp olive oil 1 celeriac root 1 carrot 1 parsnip 1 potato 1 fennel bulb 150 ml / 1/4 pints stock 300ml coconut milk salt and pepper fresh coriander if available (or chives)
Directions:1. Chop the onion, celery and leeks finely. Put in a large saucepan with the garlic, chilli and olive oil and cook slowly over a gentle heat, stirring regularly, until they soften and look glassy. Take care not to burn. Meanwhile, peel and trim celeriac, carrot, parsnip, potato and fennel. You need 400g / 14oz in total of these veg, divided fairly evenly. Chop roughly and add to the pot. Add the stock, season lightly, and cook until tender, about 30-40 mins. 2. Liquidise or put through a food mill. Return to the pot. Add coconut milk. Reheat but do not boil, or the coconut may separate. Taste and season again, perhaps with a little cayenne. Add water if the soup is too thick. Add a few wisps of chopped coriander (or chives). |