If you are going to eat seasonally in this part of the world, it's best to try and love root vegetables. There's a wonderful variety and I'm been experimenting with all the ones I can get my hands on. This recipe came about when I came home with celeriac and didn't really know what to do with it. It has a mild celeryish flavour which is nice in soups when celery stalks are out of season.
This recipe is vaguely based off of Jane Spice's Spicy Parsnip Soup. It was my starting point at least.
Ingredients:
Carrots - 2 large or three medium
Parsnips - also 2 large or three smaller
1 medium Celeriac (also called celery root)
Olive Oil
1 large shallot, minced
2 cloves garlic, minced
1 tsp whole coriander or 1/2 tsp ground*
1/2 tsp cumin
1/2 tsp chili
1/2 tsp turmeric
1 quart (1 litre) chicken or vegetable broth.
Salt and pepper
Directions:
1) Peel and cube veggies. (cut the bottom of the celeriac off first if it's too tendrilly)
2) With a slosh of oil in the saucepan cook the shallot for a couple minutes until starting to go transparent. Add garlic and spices and cook for a minute or so until fragrant. **
3) Add vegetables and broth to pot and simmer until veggies are soft.
4) Puree or mash (I use an emersion blender). Salt and pepper to taste.
5) Enjoy! So good with biscuits or fresh bread. Serves 4.
* I really like whole coriander for some reason. I like the little pods. I grind them with the other spices with a mortar and pestle before I throw them in.
** I totally forgot to do this step this time around. I just chucked the shallots/garlic and spices in with the broth. Still very yummy.
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