Celeriac & Pear Soup
November 20, 2015 | Serves 4
- 2 Tablespoons of Olive Oil
- 2 White Onions, Diced
- 1 Celeriac Root (approx 400g)
- 3 Pears (approx 300g)
- 5g of Fresh Thyme
- 1.25L of Stock, Chicken or Veg
- 1/4 Cup of Walnuts (35g)
- 60ml of Coconut Milk
- Handful of Chives
This is such a gorgeous wintry soup. Celeriac makes the most wonderful soup and is full of antioxidants and vitamin C to keep you healthy this time of year. It goes so beautifully with the sweetness of the pears and there’s even more flavour from the sprinkling of toasted walnuts and chives as well as a cooling swirl of coconut milk on top. It’s the best rainy day lunch and is great for taking to work or school, too.
Place a large pot on medium heat. Peel and chop the celeriac into cubes. Chop the pear into cubes, discarding the stalk and core.
Add the olive oil to the pot with the onions and thyme. Cook for a few minutes, stirring regularly until the onions are soft.
Add in the celeriac and pears and stir. Cook for about 5 minutes with the lid on, stirring regularly.
Season everything with a good pinch of coarse salt and pepper, then pour in the stock. Turn up the heat until it bubbles lightly, then turn the heat down a little and let it simmer for about half an hour.
Use a hand blender or pour into your food processor (you may have to do a few batches) and blend until smooth.
Roughly chop the walnuts and add them to a pan on medium heat. Cook them for a few minutes until flavourful and toasted.
Spoon the soup into your serving bowls. Swirl on a drizzle of coconut milk and top with toasted walnuts, a sprinkling of chives and a pinch of coarse salt and pepper.