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1 onion
2 cloves garlic
200 g celeriac
200 g blanched almonds
4 tbsp olive oil
800 ml chicken stock
200 ml coconut milk
100 g chorizo
Cayenne pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel and finely dice the onion and garlic. Peel the celeriac and dice very finely. Heat 2 tbsp oil and slowly toast the almonds until golden brown, stirring constantly. Then stir in the onion, garlic and 150 g celeriac and sweat briefly. Stir in the chicken stock and coconut milk and simmer gently for about 15 minutes, stirring occasionally.

Dice the chorizo very finely and slowly sweat in the rest of the oil with the remaining celeriac. Set aside.

Puree the soup finely and season to taste with salt and cayenne pepper. Ladle into bowls and drizzle each serving with a little of the oil left from frying the chorizo. Serve the diced chorizo separately.