Velouté of Celeriac with Curry

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 teaspoons curry powder
• 1 large celeriac, peeled and diced
• 4 cups of vegetable stock (lactose-free)
• 1/2 cup of coconut milk (lactose-free)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil on medium heat. Add the onions and garlic and sauté until soft.
2. Add the curry powder and sauté for another minute.
3. Add the celeriac and sauté for 5 more minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes, or until the celeriac is tender.
5. Using an immersion blender, purée the soup until smooth. Alternatively, pour the soup into a blender, purée, then return to the pot.
6. Add the coconut milk, salt, and pepper to taste.
7. Simmer for a few more minutes, then serve hot.
8. Garnish with fresh parsley.

Verdict:

This velouté of celeriac with curry makes for a delicious and comforting meal. The creaminess of the coconut milk pairs perfectly with the earthy flavors of the celeriac and the warmth of the curry. This soup is lactose-free, making it a great option for those with lactose intolerance.

Serving Suggestions:

Serve the velouté of celeriac with curry as a starter or main dish alongside a fresh salad and crusty bread. It also pairs well with a piping hot cup of tea or coffee.