Cream of celeriac soup with vadouvan spices

Print is recipe
cream of celeriac soup with vadouvan spices

Earthy sweet and delicious this hearty soup is perfect for winter. There are many possible variations of this soup so you will never get bored. This version inspired by chef Harris Ryan is a classic style cream of celeriac but the garnish is what makes it exceptional. The combination of Vadouvan spices*, hazelnuts, fresh pear and chives is divine.

*Vadouvan is a French-i-fied curry powder that’s enjoyed a burst of publicity the last couple of years from chefs, eaters, and Top Chef audiences. Its French influences set its base firmly in the addition of the allium’s family, mainly shallots, onions, and sometimes garlic, the effect of which is to create a  sweet slightly smokey undertone. Bittersweet fenugreek is almost as essential, and curry leaves make frequent appearances, it is a curry powder you really can add to most anything.  Its simpler flavors come through sharper, especially when played off starchy vegetables, grains, dairy, and meat. Vadouvan is bold enough to stand up to flavors like lamb (or goat!) and tangy yogurts, but delicate enough to play nice with demure chicken and winter squash. 

Note: this spice is also spelt   vadavam and vadavan

Spices used in this recipe

  • cumin seeds ground

    Cumin Seeds Ground

    $3.45$6.95
    Rated 0 out of 5
    View ProductAdd To Cart

    Cumin Seeds Ground

    Product description

    Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.

    The spice people carry cumin as cumin seeds ground and cumin seeds whole.

    SKU: B0030
    $3.45
  • celery salt seasoning

    Celery Salt Seasoning – Mild

    $3.45
    Rated 0 out of 5
    View ProductAdd To Cart

    Celery Salt Seasoning – Mild

    Product description

    Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.

    SKU: B0016
    $3.45
  • french vadouvan curry

    Curry “Vadouvan French” Curry – Mild

    $3.45
    Rated 5.00 out of 5
    View ProductAdd To Cart

    Curry “Vadouvan French” Curry – Mild

    Product description

    Vadouvan is the French version of a curry. It uses all the traditional Indian spices such as  turmeric, curry leaves, fenugreek, cumin, cloves and cardamom, it is given a fresh twist with the addition of members the Allium family such as shallots, onions and garlic, which sweetens and softens the dish. The spices are subtle enough for the most delicate of vegetables but robust enough for any meat.

    SKU: B00397
    $3.45
  • himalayan pink salt

    Himalayan Pink Salt

    $3.45$6.95
    Rated 0 out of 5
    View ProductAdd To Cart

    Himalayan Pink Salt

    Product Description

    Himalayan Pink Salt is hand-mined inside the Himalayan Mountains and is suitable for consumption in its natural state. Its colour varies over a spectrum from red to white, the most common being pink. Himalayan Pink salt is considered the purest salt available and is much healthier than common table salt as it contains 84 trace mineral components. Himalayan Pink Salt is known to have more health qualities than regular rock salt. It helps to improve hydration in the body by absorbing water at a more rapid rate and balances out the body’s blood sugar levels. It also helps to prevent and release muscle cramping. As well as in cooking, the salts can also be used in baths for a soothing muscle soak or as a body scrub and exfoliator.

    SKU: C02914
    $6.95

Method

  1. Dice, onion and garlic and saute in a saucepan with olive oil till transluscent.
    Sprinkle cumin and  celery seasoned salt,  saute 2 min to allow the spice aromas to be released.

  2. Add celeriac, water or stock . make sure enough to cover the celeriac. Bring to  the boil and simmer 15min till celeriac is very soft. Process the soup in  a food processor and gradually add the milk or creme fraiche and butter  till blended in.

  3. Season to taste with celery salt and white ground pepper. If the sauce is too thick add a little extra water.

    Garnish : as per the photo we have used all the garnishes  in the ingredient list , but any combination will work:

    Vadouvan curry mix is known as the “french curry ” . it is more often used by chefs to garnish or as a spice rub  rather than a full indian curry blend.  The french have taken the traditional indian curry spices and added  allium flavour  base ( shallots, onion and garlic )

One thought on “Cream of celeriac soup with vadouvan spices

  1. Liz Edgecombe says:

    We received this lovely feedback which i thought i would share with our community.
    From: Karyn

    Message Body:
    Hi Liz

    Thought I would let you know that I made the most flavoursome slow cook goat curry with your wonderful Vadouvan French Curry blend. I usually use my own mix of spices but the Vadouvan blend was absolutely delicious. I look forward to using it with many other meat cuts as well as a favourite vegetarian curry dish.

    Regards
    Karyn

Leave a Reply