Celeriac and Potato soup

Celeriac is available all around the world during  winter time. Its best to use the seasonal fruits and vegetables  in your cooking. Celeriac can be cooked in many ways  but I like the celeriac mash and the soup a lot.

Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese.  Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.

When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.

Adding Cream to this is your choice. It tastes nice with any cream too.

This recipe will serve up to 4-6 people.

Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.

Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.

Mean while get some salt to your taste and enough stock water to cover the vegetables.

Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.

After add the stock water just enough to cover the vegetables.

Once cooked , strain the veggies & mash  or puree the vegetables.

Add in to the soup and serve hot with a toasted crusty bread or  a bread roll.

Pumpkin Soup

Pumpkin soup is one of the delicious soups. You can make a full meal out of that after adding extra vegetables in to it. When you add extra vegetables it tastes so nice giving extra flavour to it.

This can be a good winter warmer and a vegetarian dish too. If you are a vegan try leaving butter and cream and instead use olive oil and rice cream or coconut milk.

This recipe will serve 4 people.

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Cut 2-3 stalks of celery, several cloves of garlic, one large onion and white part of the leek. Add parsley or celery leaves.
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Cut 400 g Pumpkin (I used Kent Pumpkin) and 2 large potatoes.
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Add one serving size for each person plus one extra for cooking. If you use stock powder  add 2 tsp in to it or use stock water instead water. I used 1/4 cup of whipping cream. Add salt and pepper to your taste.
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Add butter or olive oil in to a pot. Put it on the stove.
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Add all the chopped vegetables in to it.
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When the onions are translucent add the chopped up pumpkin and potatoes.
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Add the measured stock water in to the pot..
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Bring to boil and simmer 45 minutes to 1 hour.
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Leave to cool down and add to a blender and add the cream too.
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Serve hot with crusty bread or a bread roll.

Lentil and Tomato Soup

[youtube https://www.youtube.com/watch?v=jdCunGuOgoU&w=560&h=315]

Ingredients

  • 150g Lentils
  • 3 large tomatoes
  • 1 medium carrot chopped
  • 1/2 of a leek chopped
  • Or Celery
  • 1 onion chopped
  • 1 can tomato
  • 1 tablespoon -2 tbsp. sugar
  • Chopped garlic
  • 1 bay leaf
  • 1/4 cup whipping cream
  • 1 tsp cumin powder
  • Pinch pepper
  • 1/2 tsp coriander powder
  • 1 litre stock water

Method

  1. Add oil in to a pot and add garlic. Fry about a minute.
  2. After add the onions , leeks, carrots & fry several minutes.
  3. After add tomatoes, bay leaf and the spices , lentils, pureed tomato, stock water and sugar. mix well.
  4. Cook on simmering about 45 minutes to 1 hour.
  5. Lastly add cream. Bring to boil. Check sugar and salt.
  6. Serve hot.
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