This recipe proves that even the most dodgy looking (shriveled actually) root vegetable can be turned into soup. I took the celeriac out of the fridge to clean it and didn't want to put it back in. Nice.
There's no chilli in this one, and I think I missed the spice although it was still tasty, so add it in if you like.
Ingredients (serves 6)
4 carrots, sliced
1 peeled, diced celeriac
1 onion (I used red)
1 tin tomatoes (optional)
1 tbsp fenugreek seeds
2 tsp garam masala
1 tsp turmeric
150g red lentils
1 litre water
1 veg stock cube
- Slice the carrots and dice the onion and celeriac.
- Tip the veg into the largest pan you have and just cover with water. Bring to the boil and reduce to a simmer to soften the veg.
- Whilst the veg is softening, add the spices to the pan.
- Tip in the red lentils. I don't bother rinsing them!
- Stir well, and add the tomatoes if using. They make the soup more orangey and give a slight sweetness.
- Add the rest of the water and bring to the boil, then reduce to a simmer until all veg are soft.
- Blend with a stick blender and add more water if it's too thick.
- Sprinkle with coriander if you have it growing on the windowsill!
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