Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 25

I absolutely love celeriac raw in salads and remoulade, but here it really benefits from long slow cooking, which coaxes out its characteristic nutty flavour. The warming spices of the curry paste and the tart apple also work well to complete this easy soup. You can also make this with parsnips instead of celeriac.

Preparation time: 10 minutes

Cooking time: 4 hours

Serves 6

Vegetarian

1 large celeriac, about 1.5kg (3lb 5oz), peeled (about 1.3kg/2lb 13oz peeled weight) and cut into 3cm (1¼in) chunks

1 large onion, peeled and cut into 3cm (1¼in) chunks

1 cooking apple, peeled, cored and diced

Juice of 1 lemon

2 vegetable stock cubes

1 tbsp medium curry paste

1 litre (1¾ pints) boiling water

Sea salt and freshly ground black pepper

Place the celeriac and onion chunks in the slow cooker dish. Add the diced apple, then pour over the lemon juice and toss together until everything is coated in the juice.

Place the stock cubes and curry paste into a large measuring jug, then pour over the boiling water and stir to dissolve the cubes. Pour this mixture over the celeriac and top up with more boiling water if the vegetables and apple are not covered with liquid (otherwise the apple will turn brown). Cover with the lid and cook on high for 4 hours or until the vegetables are completely tender.

Remove the slow cooker dish from the heated base and place it on a heatproof surface. Blitz the soup with a hand-held blender until completely smooth (or blend in batches in a food processor). Add more hot stock if you like your soup thinner. Season to taste with salt and pepper and serve.