I bet you’re wondering what I did with the rest of that celeriac eh? Eh?

As you’ll all of course remember, I made salmon with roasted vegetables a short while ago, and I was stumped as to what to do with the rest of it. Not being that big a fan of remoulade’s, which was the first obvious choice, I decided to make a soup, as I hadn’t made one in a while and had never made one using celeriac.

It was so yummy! The natural nutty edge that celeriac has, along with the rest of the parsnips I had also used in the salmon recipe, gave a really warming and fresh taste which I hadn’t tried before, and one that I will definitely be making again. Here’s to exploring more of what vegetables have to offer us! Only right that we should do them justice by going organic.

1/2 celeriac roughly chopped
1/2 parsnip roughly chopped
1 celery stalk
1/2 a deseeded chilli finely chopped
2 peppercorns
3 tbsp extra virgin olive oil
1 large garlic clove finely chopped
1 white onion, finely chopped
2 thyme sprigs
1 1/2 litres homemade vegetable stock
200ml organic soya cream
Sage leaves, finely chopped

– Heat half the oil in a large pan, then add the garlic and chilli and allow to start browning before adding the onion and celery and cook for 5 minutes.
– Add the celeriac, parsnip and thyme, after 3 minutes, add the stock, peppercorns, season and cook on a low heat for 30 minutes until the celeriac has become soft.
– Remove the thyme sprigs and the peppercorns, turn the heat down further and with a blender, blitz until smooth.
– Stir in the soya cream and the rest of the extra virgin.
– Ladel into warm bowls and sprinkle over the sage leaves.