If you have a celeriac lying around, this celeriac soup recipe is for you! Last week, I had the most delicious celeriac soup at The Pig on The Beach, so here is my attempt to recreate the yumminess.
Here are a few reasons I love celeriac?
This hardy root vegetable is in season now, so it is time to eat it!
It gives a lovely creamy nutty texture to a meal, especially as a soup
It's a brilliant source of fibre; it is packed with antioxidants, B vitamins and more.
A whole celeriac goes a long way! So, for those looking for foods that go further, this is one of them.
Ingredients (served 4)
500g of Celeriac
3 garlic cloves, minced
200ml of veg stock (you could also use chicken stock)
1/2 tsp of nutmeg
1/4 tsp of paprika
100g of goats yoghurt
1 tbsp of chopped parsley
Pepper and salt for seasoning
I used my soup maker for this, but if you don't have one, here is how I would make it.
Peel the celeriac and chop it into chunks.
Chop the onions and mince the garlic.
Place the onions and garlic into a deep pan on the hob, and gently cook in coconut or light olive oil until golden.
Once golden, add the stock, nutmeg, paprika, salt and pepper, and celeriac.
Simmer for 20 minutes or until the celeriac is soft.
Add all the ingredients in the pan to a blender with the goat's yoghurt and blend until it's smooth (you can also use a hand blender).
Serve with chopped parsley, ground flaxseed and another dollop of goat's yoghurt. Enjoy
My celeriac was huge, so I had a few chunks left over. Root veg mash is one of my favourites, so I steamed the celeriac with a whole swede and made a delicious mash.