A few years ago a lady jumped ahead of me at the till at Tesco to ask the employee what something in her hand was. That something was an aubergine. I was amused how can somebody not know what a common vegetable was. I even told it as a joke to whoever was willing to listen (not proud of it). Then, it happened to me a couple of days ago.
I started getting an Organic Vegetable box delivered to my house from Organic Republic. In my box there was an odd looking vegetable I had somehow never used before:
Needless to say, I didn’t know what it was or what to do with it. I was quite ashamed of myself, 28 years old and plant based didn’t know what a local vegetable was. Anyway, after a bit of googling I found out the vegetable is called celeriac and as its name might hint it has a mild celery taste. I thought a safe option is to try it out in a soup.
In the meantime, I had a lot of cooking apples at home and a friend of mine had made a soup that contained apples so I was intrigued to try it as well. This soup that came out of the pot had a diverse autumn palette of flavours and I think you either love it or you don’t. Everyone that tried it (4 people) thought it was delicious so I hope you do too.
- 1 whole Celeriac
- 2 large onions
- 3 cooking apples
- 2 litres of boiled water
- 2 Kalo stock cubes
- 1 can coconut milk
- 2 tsps thyme
- 2 tsp coconut oil
- 1 packet 250g hazelnuts
- Crushed chillis
- Chop all the veg in similar size pieces.
- Melt the coconut oil in a large pot and fry the onions for 5 min.
- Add the celeriac and apple cook for another 2 min.
- Add the water, and kalo cubes.
- Simmer over medium heat for 25 min.
- Add the thyme and coconut milk and cook for another 5 min.
- In the meantime heat a pan and place the hazelnuts in a single layer. Toast them until golden brown while stirring regularly. remove the skin before topping the soup with them