Spiced Celeriac and Butter Bean Soup (SF)

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Spiced Celeriac and Butter Bean Soup

Source: Recipezaar.

 

 

1 medium celeriac, roughly chopped into 1 inch (2.5 cm) cubes

1 white onion, finely chopped

2 garlic cloves, chopped

400 g (14 oz) tinned butter beans, drained and rinsed

1 liter (34 fl oz) vegetable stock

1 teaspoon ground cumin

1 teaspoon olive oil

1 teaspoon vegan margarine (optional)

 

 

1. Warm the oil in a large pan, then fry the onion and garlic for 3 to

4 minutes until softening.

 

2. Add the celeriac and mix ingedients well. Cook for a minute or so.

 

3. Pour in just over half of the vegetable stock, and sprinkle in the

cumin powder. Cover, reduce heat and cook for fifteen minutes, until

celeriac is quite tender.

 

4. Add half of the remaining stock, and leave to cool (roughly 30 to

40 minutes).

 

5. Pour in the rest of the stock, then using a food processor or a

hand-blender, puree the mixture to a smooth consistency.

 

6. Transfer back to the pan, reheat and add the butter beans. Stir

well, and season with freshly ground black pepper and a little cumin

to taste.

 

 

Serves 4 - 6.