I had a celeriac in my fridge that I was going to use for something else but just didn’t get round to it! So I decided to use it in a soup. This soup is a combination of two different soups that I have made before. I think it works really well, it’s easy to through together, also so many people have never cooked using a celeriac, I would imagine it’s because of its strange appearance and also they are just not sure what to do with it!! It’s tasty as a purée or added to mash potato. I also use it for celeriac dauphinoise which is delicious. ( I’ll share that recipe at a later date ) 

Don’t be fooled by its nobly appearance, some would say ugly! It’s easy to peel and chop, so much easier than the task of tackling a butternut squash. I cut it into thick slices then peel it, which seems to work for me.

This recipe is a combination of two different recipes that I use and it seems to work really well. I’m not keen on a sweet soup and this seems to have just the right balance of a subtle background spice. Obviously you can add more chilli flakes if you want it hotter. The other thing I would suggest is to taste it before you add the salt & pepper at the end of cooking, and keep tasting until you’re happy. A swirl of cream could be added at the end, although I don’t bother. I’ve garnished with crispy sage and toasted cumin seeds but you really don’t have to. I’ll leave the fancy finish up to you, if you’re feeling really creative crispy bacon pieces would be a nice addition. I don’t need to tell you about how delicious it will be with fresh baked bread!!!!! 

So next time you walk past that strange nobly celeriac in the supermarket or farmers market, pick it up and make this soup!!

Serves 3-4 small bowls but can be doubled etc

You will need: A pot/saucepan big enough to hold all the ingredients.

• 1 celeriac chopped
• 2 apples chopped
• 1 sweet potato chopped
• 1 onion chopped
• 1 clove of garlic chopped
• Pinch of chilli flakes ( mine was a large pinch!! )
• 1/2 tsp cumin
• 1/2 tsp coriander 
• Hot veg stock – approx 1 litre, or to cover ingredients
• Salt & pepper to taste
• Olive oil

Method:

Heat the oil in the pan, add the chopped onion and soften. Then add the chopped garlic & spices, give it a stir, then add the chopped celeriac and sweet potato.

Cover with veg stock, simmer partially covered for approx 20 mins, then add the chopped apples. Cook until tender.

When all the vegetables are tender blitz with a stick blender and add salt & pepper to taste. Serve with any garnish you 

want or just as it is with crusty bread.

Enjoy your hug in a bowl x