Celeriac might be an ugly looking vegetable, but its delicious sweet flavour more than compensates for its shortfalls in the looks department. In not time at all, you can turn this ugly duckling…
into this scrumptious, sweet-tasting, creamy soup…
Hands-on time: 10 minutes Cooking time: 30 minutes
Ready in: 40 minutes
½ TBSP olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 medium celeriac (about 900g / 32oz), peeled and chopped
1 medium potato, chopped (no need to peel if using a powerful, high speed blender)
1.2 litres / 41 fl oz / 5 cups vegetable stock
3 bay leaves
Salt, or to taste
2 TBSP toasted pumpkin seeds
Freshly ground black pepper
Flat leaf parsley, chopped
Heat the oil in a large saucepan and gently cook the onion until it starts to soften. Meanwhile, chop the veggies and prepare the stock. Add the garlic to the pan and cook for 1-2 minutes. Stir in the celeriac, potato, vegetable stock and bay leaves. Bring to the boil, then reduce heat, cover with a lid and simmer for 20 minutes or so, until the vegetables are tender. Allow to cool slightly then blend smooth. Return the soup to the pan, season with salt and gently heat through.
Meanwhile, toast the pumpkin seeds in a dry frying pan (skillet) or lightly fry in a little olive oil.
Serve the soup in warm bowls, with a sprinkling of pumpkin seeds, freshly ground black pepper and parsley for garnish.