15
SOUPS
Red lentil and coconut milk soup
Cream of celeriac and blue cheese soup
Serves 4
250 g red lentils
1 tsp cumin seeds
20 g butter
1 litre water
2 chicken stock cubes
250 ml coconut milk
salt & pepper
Serves 4
½ celeriac root
1 large potato
1 litre chicken stock
200 ml reduced fat single
cream
50 g blue cheese
a few walnuts
freshly-milled black pepper
Preparation: 10 min • Cooking: 20 min
Preparation: 10 min • Cooking: 35 min
Rinse the lentils thoroughly.
Melt the butter in a large pan and gently cook the lentils
and cumin seeds for 3 minutes.
Add the water and stock cubes and bring to the boil. Cover
and simmer over a medium heat for 15 minutes. Add the
coconut milk and season with salt and pepper.
Pour the contents of the pan into the blender jug, select the
setting and liquidise for 1 minute or until the soup has
a thick, creamy consistency.
Peel the celeriac and the potato. Cut into large dice.
Cook them for 35 minutes in the chicken stock.
Transfer the vegetables to the blender jug, along with
approximately half the cooking liquid. Add the cream,
crumbled cheese and walnuts, plus a little pepper.
Turn the selector to the
setting and liquidise for 1 minute.
If necessary, use the spatula to facilitate the mixing. For a
thinner consistency, add a little more cooking liquid.
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