This was our favourite recipe in our recipe challenge. This time the theme was “Ideas for using celeriac”. We loved this soup as it combines peppery and sharp watercress with the mellower taste of the celeriac. A perfect winter warmer!
Ingredients
For the soup
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 large celeriac peeled and cut into cubes
- A pinch of nutmeg
- 80g watercress chopped
- 1000ml low-sodium vegetable stock
- Salt and black pepper to taste
for the chive cream
- 4 tbsp soya cream
- 4 chives snipped with scissors
Method
- Heat the olive oil in a large saucepan. Add the onion and fry for about 10 minutes until soft. Add the garlic and fry for a further minute.
- Add the stock and bring to the boil. Add the celeriac and nutmeg then cover with a lid. Simmer the soup for 20 minutes or until the celeriac is soft.
- Add the watercress and cook for a further 5 minutes until it has wilted.
- Using a hand blender, process the soup into a smooth consistancy. Season to taste.
- Make the chive cream by simply mixing the two ingredients together.
- Serve the soup with the chive cream drizzled on top and accompanied with a bread of your choice.
This dish was our favourite Recipe Challenge entry for “Ideas for using celeriac”.
Would you like to see your favourite recipe in our collection? Go to our recipe challenge page and have a go yourself.
