Serves: 6 - 8
1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1 red chilli, 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
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.
