Celeriac might be an ugly looking vegetable, but its delicious sweet flavour more than compensates for its shortfalls in the looks department. In just half an hour, you can turn this ugly duckling…
into this scrumptious, sweet-tasting, creamy soup…
Here’s the recipe:
Preparation: 5 minutes
Cooking time: 25 minutes
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 medium potatoes (approx 430g / 15oz / 3 cups), chopped (use sweet potatoes for an additional nutrient boost)
400g / 14oz / 2½ cups celeriac, peeled and chopped
1.2 litres / 41 fl oz / 5 cups vegetable stock
2 bay leaves
2 tbsp pumpkin seeds
Sea salt & ground black pepper (or cayenne), to taste
Parsley, to garnish
- Heat the oil in a large saucepan and sauté the onion and garlic for 5 minutes. Add the potatoes, celeriac, vegetable stock and bay leaves. Bring to the boil and gently simmer for 20 minutes or so, until the vegetables are tender. Allow to cool slightly then whiz using a blender to make a smooth soup. Return the soup to the saucepan and gently heat through.
- Toast the pumpkin seeds in a frying pan (skillet), either dry or in a little olive oil.
- Season the soup to taste, and serve the soup in warm bowls, with a sprinkling of pumpkin seeds and parsley to garnish.