Celeriac – celery root – isn’t going to be winning any beauty contests any time soon. But let’s not be judgemental. Despite its unattractive appearance, it is a versatile and delicious vegetable which is perfect in blended soups. This soup is creamy and lovely, ideal for chillier days as autumn begins to creep into the air.
1 large white onion, diced
2 medium leeks, finely chopped
1 large celeriac (celery root), chopped into small cubes
4 cloves garlic, finely chopped
1/2 tsp paprika
Approx. 8 cups/2 litres vegetable stock
1 cup milk
2 tbsp olive oil
Salt and pepper, to taste
Step 1: Sauté the onion, leek and garlic in the olive oil, stirring frequently for 10 – 15 minutes, until they are golden brown.
Step 2: Add the celeriac and simmer on a low heat until the celeriac is tender. Add the vegetable stock, paprika and salt and pepper. Simmer for a further 10 minutes.
Step 3: Blend the soup until it is smooth and creamy, then return to the stove. Add the milk, stir and heat until it is steaming hot. Enjoy with a slice of freshly baked bread!