I’m really trying to use seasonal ingredients, they tend to be cheaper and obviously more environmentally friendly than buying fruit and veg thats flown from across the world. On an impulse I bought a celeriac at the beginning of the week, something that I’ve never cooked before, with no real plans for what to do with it. I also massively overestimated how much baby spinach I would need for my healthy chicken curry, so this soup was born. Its thick, slightly sweet, incredibly warming and fantastic with a dollop of sour cream or creme fraiche.
Serves 4 – 6
1 celeriac, peeled and chopped
1 tbsp nutmeg
3 tbsp olive oil
1 large onion, diced
1 garlic clove, minced
1 litre of vegetable or chicken stock
400g baby spinach, torn
a large handful of fresh parsley, torn
salt and pepper
Preheat the oven to 180c
1) Place the chopped celeriac in a roasting tray and toss with 1 tbsp of the olive oil and the nutmeg until it is fairly evenly coated. Pop the tray in the oven and roast for about 30-40 minutes, flipping every so often to make sure the celeriac cooks evenly.
2) Heat the oil in a large saucepan. When its hot, add the onion and garlic and fry for about 5 minutes, or until the onion is softened but not brown. Add the roasted celeriac and the pour in the stock. Bring the broth to a boil, then reduce the heat and cover the pan. Cook for a further 5 minutes just to make sure that the celeriac is tender.
3) Add the spinach and the parsley and stir well. Increase the heat and bring the soup back to a boil then remove the saucepan from the heat. Once its cooled blend the soup thoroughly, tasting it and and seasoning it with salt, pepper and perhaps a pinch more nutmeg to your preference. If it’s too thick, add either a dash of water or milk to loosen it a bit.