CELERIAC & ORANGE SWEET POTATO SOUP
PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4
2 teaspoons rice bran oil
1 small brown onion (80g),
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger 1 teaspoon ground cumin
800g celeriac, peeled, chopped
500g orange sweet potato, peeled,
1 cup (250ml) salt-reduced
1.25 litres (5 cups) water 2 tablespoons low-fat greek-style
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.