Celeriac and Walnut Soup
Celeriac is unprepossessing in appearance and tough to peel, but it’s worthwhile persevering with this root vegetable, because underneath all that hard skin is a beautifully nutty, creamy vegetable that is versatile, healthy and delicious.You can use it in so many ways, from being an alternative to mashed potatoes to an alternative to spaghetti – it produces brilliant results from a spiralizer. It’s also a great ingredient for a soup, as you’ll find out, and the strong flavour is perfectly complemented by a drizzle of walnut oil. Nutritionally celeriac has it all going on: it’s low in calories and is a good source of fibre, thiamin and Vitamin C. So unearth that inner celeriac and get cooking!
|2 tbsp||rapeseed oil|
|1||large onion, peeled and diced|
|1||leek, trimmed and chopped|
|1||celeriac, peeled and diced|
|1||potato, peeled and chopped|
|2||garlic cloves, peeled and finely chopped|
|2||celery sticks, trimmed and chopped|
|1/2||eating apple, unpeeled, cored and chopped|
|Salt and freshly ground black pepper|
|Walnut oil for drizzling|
Caramelise the onion in the oil.
Add the leek, celeriac, potato, garlic and celery. Cook, partially covered, on a medium heat, stirring occasionally, for around 20 minutes, until the vegetables are tender and starting to soften.
Add the vegetable stock and bring to the boil. Once boiling, reduce the heat and simmer, partially covered, for a further 10–15 minutes, until all the vegetables are soft.
Add the apple, stir and cook for a further minute, then take off the heat and blend until the soup is smooth. Season with salt and pepper to taste. Serve with a swirl of walnut oil, and add a few walnut halves on the top for texture, if you like.