Curried Celery Soup Recipe

An unusual combination of flavors, this warming soup is excellent served with warm wholemeal bread rolls or wholemeal pitta bread.

Ingredients

• celery - 700g, chopped

• leek - 1, sliced

• onion - 1, chopped

• potatoes - 250g, diced

• curry powder - 1 tbsp

• fresh mixed herbs - 2 tbsp, chopped

• 1 bouquet garni

• vegetable stock - 900ml

• olive oil - 3 tsp

• salt

• celery seed and leaves - to garnish

Method

• Heat the oil in a pan, add the onion, celery, and leek, cook for 10 minutes, stirring occasionally.

• Add the curry powder and cook for 2 minutes more, stirring occasionally.

• Add the potatoes, bouquet garni, and stock, cover and bring to boil, simmer for 25 minutes until the vegetable are tender.

• Remove and discard the bouquet garni and set the soup aside to cool.

• Puree in a blender until smooth.

• Add the mixed herbs, season to taste, and process briefly. Return to the pan and reheat until piping hot. Ladle into soup bowl, garnish with a sprinkling of celery seeds and leaves. Serves 5.

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