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 Cuisines > British cuisine > Search results

Root vegetable and coconut soup

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).
 
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