CELERIAC & ORANGE SWEET POTATO SOUP

PREP + COOK TIME 1 HOUR (+ COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Meat-free Monday -

2 tea­spoons rice bran oil

1 small brown onion (80g),

chopped coarsely

1 clove gar­lic, crushed

1 tea­spoon finely grated fresh gin­ger 1 tea­spoon ground cumin

800g celeriac, peeled, chopped

coarsely

500g orange sweet potato, peeled,

chopped coarsely

1 cup (250ml) salt-re­duced

chicken stock

1.25 litres (5 cups) water 2 ta­ble­spoons low-fat greek-style

yo­ghurt

2 ta­ble­spoons chopped fresh chives freshly cracked black pep­per

1 Heat a medium saucepan over medium-low heat. Add oil and onion; cook, cov­ered, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft. Add gar­lic, gin­ger and cumin; cook, stir­ring, for 1 minute or un­til fra­grant.

2 Add celeriac, orange sweet potato, stock and the water. Bring to the boil. Re­duce heat; sim­mer, cov­ered, for 20 min­utes. Uncover; cook for a fur­ther 20 min­utes or un­til veg­eta­bles are very soft. Cool for 10 min­utes.

3 Blend or process soup un­til smooth; strain into same pan. Place soup over low heat; cook, stir­ring, un­til heated through.

4 Serve soup in mugs or bowls; top with yo­ghurt and chives. Sprin­kle with black pep­per.

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