We made this soup yesterday, and then ate it for lunch today. It has a very strong celeriac taste, so if you don’t like celeriac, you probably won’t like this!
We found it on a site called Veg-box recipes
1 medium onion
1 pint vegetable stock
2 tablespoons good quality olive oil
Handful of fresh herbs (e.g. parsley, thyme leaves, sage, chives)
1 dried bay leaf
Salt & pepper to taste
50ml double cream (optional)
- Peel the celeriac and chop into cubes. Peel the onion and slice finely.
- Heat the olive oil in a pan and add the celeriac and onion. Stir to coat with oil. Sauté gently for 10 minutes.
- Add the stock and bay leaf. Simmer over a low heat for about 30 minutes, until the celeriac is soft (this depends on the size of your cubes!).
- Remove the bay leaf and discard.
- Add the fresh herbs and then liquidise, until smooth.
- Season with salt and pepper to taste.
- Stir in the cream, if using.
We used some yoghurt instead of cream, and also added some extra water as it seemed pretty think. You could probably use milk instead of cream if you wanted to.