As seen on the deli. An extra bit of spice makes this even more warming.
Ingredients
- A glug of olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 large leek chopped
- 2 medium carrots chopped
- 1 parsnip chopped
- 1 tbsp mustard seed
- 2 bay leaves
- ¼-½ tsp chilli powder to taste
- 1 celeriac peeled and chopped into big chunks
- 1.5 litres hot stock
- ½ coconut block
- 1 lemon
- Salt and pepper to taste
Instructions
- Saute onion in plenty of oil on medium-low heat for 10 minutes. Add celery, leeks, carrots and sauté another 10 minutes. Add mustard, chilli and bay leaves, cook another 5 minutes. Add celeriac and stock, simmer 15-20 minutes until everything is tender. Remove bay leaves, add coconut, and puree with stick blender. Add more stock if needed, then add lemon juice and season to taste.
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