Celeriac, Saffron and Orange Soup
Celeriac, Saffron and Orange Soup
![]() | ![]() |
![]() | ![]() |
![]() | ![]() |
Tip ~
Ingredients
2 tablespoons butter or olive oil
1 large onion, chopped
1 celeriac, about 750g peeled and cut into cubes (make up the weight with potatoes if necessary)
1 litre vegetable stock
½ teaspoon saffron strands, lightly ground in a mortar
1 tablespoon honey
Grated zest and juice of 1 large orange
Salt and black pepper
Method
- Heat the butter or olive oil in a saucepan, add the onion and cook until softened.
- Add the celeriac and potato, if using, cover a cook for 10 minutes, stirring occasionally.
- Add the stock, saffron, honey, orange zest and juice, salt and pepper.
- Bring to the boil, then simmer for 20 minutes until the vegetables are tender.
- Using a hand-held blender, puree until smooth. Alternatively use a blender or food processor.
- To serve, ladle the soup into warm bowls and spoon in crème fraiche or yogurt to garnish.