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CELERIAC SOUP
Clean Supper Club

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This knobbly root vegetable is underused, Celeriac has a beautifully delicate taste.
We regularly use it as a mashed potato alternative.
 
Makes
4 to 6 medium bowls

Equipment
1 large pan
hand held blender

Ingredients

1 tbsp Rapeseed oil
1 onion, chopped
1 clove of garlic, chopped
1 celeriac, peeled & chopped into rough bite-sized pieces
1 litre of vegetable stock (or bone broth)
Pink Himalayan salt & ground black pepper


Method

1. In a large pan, gently heat the rapeseed oil; add the chopped onions garlic & celeriac.
2. On a medium heat gently sweat until the vegetables start to soften.
3. Add the stock, until veg is just covered. Bring to the boil, then turn down the heat & simmer for around 15 to 20 minutes until the celeriac is tender.
4. Blitz with a hand blender until smooth & season with salt & pepper to taste.
5. Serve with a swirl of sheep's yoghurt or some toasted hazelnuts & fresh thyme.

Storage

Air tight container in the fridge
Freezes really well.