Celeriac soup with curry, parsley and sweet potato chips
Celeriac is not exactly a vegetable that is often in my shopping cart. However, it is a very versatile and tasty vegetable. Celeriac always reminds me of the colder winters in Belgium and now that I have lived in Spain for more than 20 years, I mainly reach for summer vegetables. But with this soup I convinced myself to buy celeriac more often. The taste is so unique and also delicious in cold preparations.
Last week we got the first “gota fria” here in the south. That’s the first rain after summer. This soup couldn’t have come at a better time… we enjoyed it so much that there was an immediate demand for the next celeriac soup….
Equipment
- mixer / blender
- oven
- cooking pot
Ingredients
- 1 celeriac whole tuber
- 1 onion
- 30 gr parsley fresh
- 2 tea spoon curry powder
- 700 ml vegetable broth
- 125 ml soy cream
- 1 sweet potato
- salt and pepper
- 2 tbl spoon olive oil
Instructions
- Cut the onion into cubes. Put the olive oil in the cooking pot and stew the onion for about 3 minutes.
- Peel the celeriac. Work carefully! I first cut a flat piece at the bottom, and then I peel with a knife from top to bottom. Then cut it into cubes of +/- 2×2 cm. Add the celeriac to the onion, stew for about 3 minutes and pour over the stock.
- Season with salt and pepper and the curry. Let the celeriac cook for 20 minutes. Once cooked, add the parsley and blend into a smooth soup. Taste and adjust the seasoning if necessary.
- I use half of the soy cream and stir it into the soup and the other half I put in the plate just before serving, for decoration.
The sweet potato chips:
- Wash the sweet potato. I don't peel it. I cut flat slices with a peeler. The aim is to make the slices as thin as possible, so you can also use a mandolin. The thinner they are the more crispy they will be. Preheat the oven to 200º. Place the slices on a baking tray (I did this without baking paper) and let them bake for 5 minutes. Then turn them over and let them fry for another 5 minutes. NB! As soon as the edges darken and the slices start to curl, they are done. Sprinkle some coarse salt over it and serve immediately. (if you leave them for a long time they can become tough)
Notes
Nutrition
Some more soup ideas:
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by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
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