Asian Seleriac Soup with Saffron
I loved to eat seleriac since I was a child. My mother used to cook a typical German seleriac soup and it was delicious. But I haven´t had an seleriac soup with Asian flavors jet. So I decided to change this situation. The result is a simple vegan and gluten free soup. I am sure you can impress your family and friends with this delicious soup.
100 g shallots, chopped
2 garlic cloves, finely chopped
50 g fresh ginger root, grated
1/2 bulb seleriac (400-450 g), diced – save the greens (chopped)
2 kaffir lime leaves
1 stalk lemongrass
3 tbs peanut oil
300 ml coconut milk
2 tbs saffron
800 ml veggie stock
Salt and pepper, to taste
Stir fry shallots and garlic in peanut oil until translucent.
Add seleriac and stir fry for 2-3 minutes.
Add ginger, pour in veggie broth and add lemongrass. Simmer on medium heat for 20 minutes.
Pour coconut milk into the soup and use a immersion blender to puree the soup.
Shut down heat and season soup with salt and pepper.
Serve with saffron on top.