Hello again folks! The holidays are over and I’m back in my little flat in Bath awaiting exams and the start of the next semester. Between a bit of revision I’ve been keeping busy in the kitchen as usual…
Keeping it simple today with an easy-peasy soup to warm you up from head to toe. What is it about soup that is just so wonderful? It’s a miraculous thing how a few unexciting vegetables thrown together in a pot can produce something so tasty and nourishing! This soup is definitely more than the sum of its parts.
This is celeriac. Hmmm, not so attractive is it? You might have seen it whilst doing your food shopping and ignored it, or else just stopped and stared at it, marvelling at its ugliness. Either way, I bet it’s not made its way into many of your baskets.
Well I’m here to change that!
It may be lumpy and bumpy but it’s got a great flavour, both delicate and nutty, and works a treat as a base for soup. All it needs is some onion, carrot and garlic to add some sweetness, the essential salt and pepper, and that’s it. Throw it in a blender and you’ve got liquid velvet. Silky smooth and comforting.
I topped mine with a drizzle of almond cream, a smattering of toasted almonds and a sprig or two of fresh parsley but it doesn’t really need any adornment.
- 1 Tbsp Olive Oil
- 1 Small Carrot, diced
- 1 Medium Onion, diced
- 2 Cloves of Garlic, minced
- Approx 500g/1lb Peeled and cubed celeriac
- 3-4 C Vegetable Broth
- Salt and Pepper to taste
- Parsley, Toasted Almonds and Almond Cream* to garnish (optional)
- * To make almond cream, blend together white almond butter OR blanched almonds with a little water and a splash of apple cider vinegar OR lemon juice.
- In a large pot over medium heat sauté the onions and carrots in the oil for 5-10 minutes until soft. Add the garlic and continue to cook, stirring for another minute or two. Add the celeriac and vegetable broth. Bring to boil then reduce to a simmer and allow to cook, covered for approx 15 minutes, or until the celeriac is soft.
- Allow to cool for a couple of minutes then, for best results, transfer to a high-powered blender and blend until very smooth. Alternatively, use an immersion blender.
- Return to pot, add salt and pepper to taste and warm through again before serving.
What’s in your soup pot at the moment?
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