Celeriac soup

Celeriac soup

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 head celeriac
1/2 lemon, juiced
125ml olive oil
1 large onion, finely diced
3 garlic cloves
2 carrots, diced
3 tomatoes, diced
1 litre chicken or vegetable stock
2 teaspoons sugar
sea salt
freshly cracked black pepper
2 handfuls flat-leaf parsley,, chopped
1 lemon, juiced, extra, to serve

Method

  1. Peel and dice the celeriac, and toss with the lemon juice.
  2. Heat the olive oil in a large saucepan. Fry the onion and garlic over medium heat for 10–15 minutes, or until soft but not browned. Add the carrot and stir for 2–3 minutes, then add the celeriac, tomato, stock and sugar. Season to taste with sea salt and black pepper. Cover and simmer until the vegetables are tender, about 20 minutes.
  3. Sprinkle with the parsley and extra lemon juice. Serve hot or cold.

Notes

  • Refrigerate the soup for up to 3 days.

    You can use this recipe to make braised celeriac. Simply cook as above, but omit the stock.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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