January 09, 2015

White Velvety Celeriac Soup

Two bowls of soup with spoons on a wooden background

The agitation of the end of December is now behind and a new year lies ahead of us. I love the joyful craziness of the holiday season but I love even more when January comes and life can come back to normal and new routines can be built. I don’t know whether it’s the same for you, but I sometimes tend to ever so slightly over indulge in food during the holidays, as there seems to be a succession of meals with family, friends, work colleagues, etc. Back home, it is now time to go back to healthy habits and wholesome foods. I cooked a couple of times for our families while we were away, and this soup, which got their seal of approval, is something I cooked for them. It will definitely be one that I keep in my repertoire for cold winter nights, a simple, humble meal, yet filling and nourishing.

Wishing you a magical New Year, with love x

A bowl of soup held in wooly gloved hands

A bowl of celeriac soup and another bowl with pumpkin seeds and spoons

White Velvety Celeriac Soup – serves 4
•2tbsp olive oil
•2 small onions, peeled and chopped
•3 cloves garlic, peeled and chopped
•1tsp cumin seeds
•1tbsp dried herbes de Provence
•2 medium potatoes, peeled and chopped
•1 large celeriac, peeled and cut into cubes
•1,5L vegetable stock
•250g cooked cannellini beans
•4tbsp pumpkin seeds
•1tbsp agave syrup
•1tbsp tamari
•1 tbsp sunflower oil

1.Heat the olive oil in a large pot or saucepan on a medium heat and add the onions. Fry gently until soft, then add the garlic, cumin seeds and dried herbs and stir-fry for another minute or so.
2.Add the chopped potatoes and celeriac and stir for a couple of minutes, then add the vegetable stock. Bring to the boil and leave to simmer for about 25min, until the celeriac and potatoes are really tender. Add the cannellini beans and cook for another 5min. Take off the heat and blend the soup using an immersion blender until smooth and creamy.
3.While the soup is cooking, mix the pumpkin seeds in a small bowl with the agave syrup, tamari and sunflower oil. Spread on a baking sheet and put in a preheated oven (170°C) for 10min or so, until golden and caramelised.
4.Serve the soup in bowls and top it up with the caramelised pumpkin seeds.

A large celeriac on a red hessian fabric

Soupe Blanche de Velours au Céleri – pour 4 personnes
•2cs d’huile d’olive
•2 petits oignons, pelés et émincés
•3 gousses d’ail, pelées et émincées
•1cc de graines de cumin
•1cs d’herbes de Provence séchées
•2 pommes de terre moyennes, pelées et coupées en cubes
•1 céleri, pelé et coupé en morceaux
•1,5L de bouillon de légumes
•250g de haricots blancs cuits
•4cs de graines de courge
•1cs de sirop d’agave
•1cs de tamari
•1cs d’huile de tournesol

1.Faire chauffer l’huile d’olive dans un faitout ou grande casserole et ajouter les oignons. Les faire revenir à feu moyen jusqu’à ce qu’ils soient tendres. Ajouter l’ail, les graines de cumin et les herbes de Provence et faire revenir encore 1min.
2.Ajouter les cubes de pommes de terre et de céleri et faire revenir quelques instants puis ajouter le bouillon de légumes. Porter à ébullition et laisser frémir 25min, jusqu’à ce que les pommes de terre et le céleri soient tendres. Ajouter les haricots blancs et faire cuire encore 5min. Retirer du feu et mixer à l’aide d’un mixeur plongeur jusqu’à l’obtention d’une soupe lisse et crémeuse.
3.Pendant que la soupe est en train de cuire, mélanger les graines de courge dans un petit bol avec le sirop d’agave, le tamari et l’huile de tournesol. Répartir sur une plaque à four et mettre dans un four préchauffé sur 170°C pendant environ 10min, jusqu’à ce que les graines soient dorées et caramélisées.
4.Servir la soupe dans des bols et parsemer de graines caramélisées.

Two bowls of celeriac soup, a bowl of pumpkin seeds, spoons and gloves

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