1 tsp olive oil 2 medium onions, finely chopped 1 clove garlic, finely chopped 1/2 cup roasted, peeled, seeded, and chopped Poblano chilies (canned) 1 celeriac, peeled and diced 1 pound carrots, peeled and diced 2 vegetable stock cubes made up with 7.5 cups boiling waterFresh coriander, roughly chopped
Freshly ground black pepper
Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.
Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.
Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.
Adapted from Cook It Simply
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2014.