Celeriac, Orange & Coriander Soup

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.

Guernsey brings the number of countries & sovereign states up to 117! Welcome!

Macau brings the number up to 118, welcome!

Afghanistan very welcome bringing the number up to 119!

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.
Notes:
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.