Wednesday, April 28, 2010

Eat More Soup

As promised, the soups continue with another comforting and filling recipe, this one includes celeriac.

Celeriac is part of the celery family and is grown as a root vegetable. Celeriac, however, only has about 5-6% starch by weight, unlike other tuberous vegetables such as potatoes.

It can be eaten raw or cooked and has a tough, bumpy outer skin that is sliced off before using. It has a light celery flavour - perfect for soups and stews, but can even be mashed and eaten as an accompaniment to meat, chicken or pork.

Carrot, Lentil and Celeriac Soup:
(Serves 4)

A close friend and family member can taste equally as sweet and tempting, while still appearing to be fresh and new.


5 Large Carrots, Diced
1 Onion, Diced
1 Cup of Lentils (The quick cooking kind, not the one that needs to be soaked overnight - I used Red Lentils)
A Celeriac Bulb and Stem, Bulb Diced and a Few Stems and Leaves Chopped
1 Marigold Stock Cube Dissolved in 800mls Boiling Water
2 Teaspoons Cumin
2 Teaspoons Cinnamon
2 Teaspoons Yeast-Free Curry Powder
1 Teaspoon Xylitol
Squeeze of Lemon Juice
A Drizzle of Olive Oil


Fry onion in the olive oil until translucent
Add the cumin, cinnamon and curry powder and fry for a few minutes
Add the carrots, lentils and celeriac and fry for a further few minutes, being careful not to let the ingredients burn
Add the stock and bring to the boil
Turn down the heat and simmer until the carrots, lentils and celeriac are tender
Add a squeeze of lemon juice and the Xylitol to bring out the flavour
Taste, add a bit more curry powder or extra spice if desired
Blend soup 
And serve piping hot 

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