Red Pepper Carrot and Celeriac
There was a little more preparation involved in this soup
but nothing that should put you off making it. The carrots
I bought were not as clean as I previously bought to make
the Oriental Carrot
Soup so you may, like me, need to top and tail and
peel your carrots.
Before starting to prepare your soup you will need to sort
out your peppers by peeling and de-seeding them. This is easy
enough but if you have not peeled peppers before then you
will need to know the trick. There are a few ways of doing
this but I place my peppers under the grill (broiler) and
keep them there until the skin starts to blister and go black.
Keep rotating them until all sides are done. Once done, place
the peppers in a bowl and cover with cling film. Leave for
half an hour to cool and then you will find them easy enough
This is another rich and warming winter soup, given a hint
of Oriental cooking with the addition of Chinese 5 Spice.
If you want a vegetarian soup just use all vegetable stock
1kg Carrots, chopped into one inch segments
3 Red Bell peppers, peeled, de-seeded and chopped
1/2 Celeriac, chopped
4/5 Garlic cloves, roughly chopped
2 Chicken stock cubes
2 Vegetable stock cubes
1 1/2 heaped tsps Chinese 5 Spice
Bunch of fresh Coriander
Freshly ground Black pepper
(see above for method), de-seed and chop the peppers and
place in your pan.
peel and chop the carrots into roughly one inch pieces and
add to the pan.
your half of Celeriac and cut into cubes. Add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
the Chinese 5 Spice.
the soup to see how salty it is. At this stage you add two
chicken stock cubes and one vegetable stock cube (I prefer
Knorr stock cubes. I use the stock cubes both to enhance
the flavour but also to season the soup as stock cubes are
quite salty which is why you should add and then taste after
they have dissolved.) After tasting add the second vegetable
stock cube if required.
chop your Coriander (plenty of it) and add to pan. Add a
generous few twists of freshly ground black pepper. Continue
to simmer for a further two or three minutes and then remove
from the heat.
half the cooked carrots from the pan, drain them over a
bowl so as not to lose any of your liquid and then discard.
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
ingredients. If your Celeriac is big half will do but if small
then use the whole thing. The Celeriac, as well as adding
flavour, helps to thicken the soup when you liquidise it.
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