Healthy Eating: Food and Health with Healthy Eating Recipes by Lucy Hyland at Food For Living

Wednesday 17th November

Check out the blog I’ve just posted on the Local markets website, see below:

http://blog.localmarkets.ie/

I’ve been getting celeriac for a few weeks now in my veggie box and am starting to get into them. The first few week I simply steam themed and then mashed them up, providing a very nice base to a salmon or tuna dish. However, I’ve starting pushing the boundaries a bit and trying to find what flavours go with this interesting looking vegetable and I came up with this soup on Monday. I’m loving it.

Celeriac and carrot soup

1 onion (chopped)
4 cloves of garlic (crushed)
3 carrots (chopped)
3 small celeriac (chopped)
2 tins of cannellini beans
1 tin of coconut milk
2 teaspoons of cumin (ground or seeds)
2 teaspoons of coriander (ground or seeds)
2 teaspoon of mustard seeds
1 liter of chicken stock or boiling water
1/2 inch ginger
Sea salt and black pepper

If you are using whole seeds, warm them in a dry pan for a few minutes and then grind them in a spice grinder (I simply use a coffee grinder).
Saute the onions in a little water for about 10 mins. Then add all of the spices, ginger and garlic and give a good stir. Add in the veggies and stir well, adding the boiling water or stock. Season with a little salt and pepper. Bring to boil and then simmer for about 20-30 mins or until the carrots are soft (I find chopping the veggies quite small really speeds up cooking time).
Add the cannellini beans and the coconut and bring back to a simmer. Blitz in a food processor or with a hand blender.
Serve hot with some fresh brown bread.

Wheat free, gluten free, sugar free, dairy free