If you enjoy the zing of orange peel, you will enjoy this soup. For those of you less keen, simply remove the peel before blending and you will still have a delicious soup but without that citrus peel bite.
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For this soup you will need;
500g of celeriac peeled and cubed
3 cloves of garlic chopped
The peel of 1 large orange, thinly pared
The juice of 1 large orange
1 tablespoon of corainder seeds
Large pinch white pepper
1500ml of vegetable stock
1 tablespoon of groundnut oil
50g of unsalted butter.
Begin by sweating the cubed celeriac and chopped garlic gently in the oil along with the corainder seeds, over a low heat for 5 to 10 minutes. Add the orange peel, juice and stock and bring to a boil. Simmer for 10 minutes or until the celeriac is completely softened. Blend the soup adding the butter and white pepper, for a silky texture, always be careful when blending hot liquids in a jug blender. Strain and serve.
Personally I like the added boost of orange, leaving the peel in produces when blending, but you can easily take the peel out if you prefer a more subtle orange flavour.
I served this soup with a stuffed paratha. Parathas have become a favourite unyeasted bread in my house and I shall publish my recipe soon.