Serves 6
In a large saucepan, sautee the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat. Stir in the cumin and season with salt and pepper.
Add the celeriac, along with the stock. Bring to the boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or until the celeriac is soft and cooked through. Remove from the heat and use a handblender or food processor to puree the soup until smooth. Stir in most of the chopped coriander and adjust the seasoning. Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.
1 medium onion, finely chopped
1 red chilli, finely chopped (seeds in or out depending on hot you like it)
2-3 cloves garlic, finely chopped, or green garlic, finely chopped
30ml olive oil
1tsp ground cumin
1 medium celeriac, peeled and cut into cubes
1 litre veg stock
generous handful fresh coriander, chopped
salt & freshly ground black pepper