Take advantage of the lovely taste of celeriac and a range of seasonal vegetables with this comforting winter soup. Serve with brown bread for a warming family lunch. You and your children will love this easy to make celeriac soup.
- 50g butter
- 1 celeriac, peeled and cubed
- 1 potato, peeled and cubed
- 1 leek, trimmed, washed and roughly sliced
- 1 onion, peeled and roughly chopped
- 1 garlic clove, sliced
- 1 litre fresh stock, chicken or vegetable
- 25g pack chives, chopped
- 50g pine nuts, toasted
Prepare: 10 minutes
Cook Time: 40-45 minutes
Makes: 5 – 6 portions
Suitable for freezing
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften – this will take about 10 minutes.
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 – 30 minutes or until the celeriac is completely tender.
Liquidize until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with the chives and pine nuts and drizzle over a little extra olive oil, if liked.