Celeriac & Coconut Soup (With Kaffir Lime Leaves and Lemongrass)

Posted by on May 13, 2014 in Health with 0 Comments

Trinity | Trinityskitchen | May 7th 2014

Celeriac-Soup320-largeIf you mention celeriac to most people, you’ll likely see a confused ‘haven’t-got-a-clue’ look. Like it’s cousin celery, celeriac is a member the parsnip family  (it does however, look more like a curious, wild and knobbly version of turnip than celery). At first glance it can be a little bit off-putting, although once your adventuresome spirit dares you to try it once,  you’ll be a friend of celeriac forever. It’s really low in starch (unlike most other root veggies) and makes a good alternative for mashed potatoes. The flavour is somewhat gentle and celery-like whilst the flesh inside is white. Celeriac is commonly cultivated in Northern Europe and the Mediterranean,   but you can find it in organic farmers markets and healthy grocery shops all over the world these days.

The wonderful thing about this soup is that it is so simple and nutritious. I use dried kaffir lime leaves and lemon grass (available in good health food and herb shops) to bring a gentle infusion of Asian flavours into the blend. I also use celery stalks and leaves as well as coconut milk for an all round filling, delightful healthy soup.

Dried lemongrass & lime leaves

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 2 – 3 bowlfuls


  • 500g celeriac (peeled weight approx)
  • 6 to 8 large celery stalks (including leaves)
  • 5 dried kaffir lime leaves
  • 1 heaped teaspoon dried lemongrass
  • 400ml water
  • 400ml coconut milk
  • 1 teaspoon sea salt

You will also need a ‘tea leaf ball infuser’ for the lime leaves (see image below if in any doubt about what this is) and a blender .

  1. Dried lemongrass benefits from being softened before cooking. If you have time, soak it ahead of time (overnight/ a few hours or as long as you have) in little amount of water.
  2. Scrub and peel the celeriac. You will need to chop all the knobbly root parts and skin off with a sharp knife. Chop the remaining white root up and place into a medium sized cooking pot.
  3. Roughly chop your celery stalks, including all leaves and then add to the pot along with the water, coconut milk, salt and lemongrass.
  4. Turn on the stove and bring pot to the boil.A tea infusion ball with kaffir lime leaves inside whilst cooking the soup
  5. Cram your kaffir lime leaves into the tea infuser ball and drop it into your pot. The reason that it’s a good idea to do this with an infuser ball is because you will need to take out the lime leaves before blending. They are used for flavour, rather than eating. (Do feel free to drop the leaves in without a ball, but remember to  find them and scoop out before blending.)
  6. Once your soup has come to the boil, turn down the heat and allow to simmer gently for about 25 minutes.
  7. Blend to make a creamy soup and then garnish with a few chopped celery leaves.

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