Perhaps you've seen this gnarly looking root vegetable in our fresh produce section and wondered what to do with it? Well don't let looks deceive you! Celeriac brings a light, delicate flavour to this creamy soup that is loved by all in our household. And what better time than lockdown to turn your hand to trying something new...
- 25g butter
- 1 organic leek, chopped
- 1 garlic clove, crushed
- 400g organic celeriac (about one root), peeled and cubed
- 1 small organic cauliflower, cut into florets with stalk attached
- 1 tsp vegetable stock powder
- 1/2 cup milk
- herb salt and pepper
- Optional toppings: pesto, sour cream, lemon juice and/or parsley
Melt butter in a large pot over medium heat. Add leek and garlic and gently sweat until soft. Add celeriac and cauliflower and cook for another few minutes.
Add stock powder, milk and enough water so that most of the vegetables are covered with liquid. Bring to boil and simmer until tender, about 15-20 minutes.
Blend with a stick blender until smooth and season to taste. If using lemon add about 1 T (half lemon) to the pot before serving. Other toppings best added once served.