Chicken and celeriac curried coconut soup

Autumn, Recipes, Spring, Winter

There is a reason that people say to eat chicken soup when you are feeling unwell, it’s just so yummy and nutritious! This is perfect made using left over chicken from a roast. However, you can also pop a couple of fillets in the oven with a little olive oil and seasoning rubbed on top, to bake for about 40min, then shred and add to the soup. Even quicker is to stir fry pieces of chicken. The flavour is almost as good!

I think celeriac is a great, versatile vegetable, although granted, not the most beautiful! However, you can swap it for chunks of celery instead if you prefer, or try out other vegetables- let me know if you come across good combinations.

This soup has so much flavour but is actually very mild. You can increase the spice or add some fresh or ground chilli to give it a kick if you fancy.

Serves 4
400g cooked chicken, skin removed and shredded
200g celeriac
1 large garlic clove, crushed
2 tsp curry powder
½ tsp paprika
½ tsp cumin
¼ tsp turmeric or ½ inch piece of fresh turmeric, finely grated
1” piece of fresh ginger, finely grated
200ml coconut milk
1L chicken stock (if you are using a left over roast, boil up the carcass once you have removed all the meat to make the stock)

This is the easiest soup ever. You don’t even need a blender!

Peel and chop the celeriac into small chunks. Remove the skin from the cooked chicken and shred into bite-sized pieces.

Heat a little olive oil in a large saucepan. Add the crushed garlic, the celeriac and the spices and stir to coat the celeriac in the spices.

Add the rest of the ingredients to the saucepan, stir and bring to a simmer. Leave to simmer gently for about 45mins until the celeriac is soft. Season to taste then enjoy!