Celeriac is a delicious and versatile vegetable. From remoulade to mash, it’s one of my favourite winter treats… I especially like to eat it raw with a sprinkling of salt, just like my mother.
I made this soup for my packed lunches. It’s satisfying and creamy and according to my amazing new app, My Fitness Pal, only has around 100 calories per serving. I serve it with a dollop of natural yoghurt and some tabasco.
Ingredients - Serves 6
1 large celeriac, peeled and chopped into bite sized chunks
1 white onion, chopped
1 litre of chicken stock
2 cloves of garlic, crushed
4 sprigs of thyme (about 1 tbsp)
Salt and freshly ground black pepper
Heat the cooking spray in a large pot and gently fry the onion for about two minutes. Add the garlic, celeriac and thyme. Mix everything around for another two minutes. When the onions are soft and translucent, add the stock. Bring everything up to a boil and then simmer with the lid askew for about twenty minutes. When the celeriac is tender, turn the heat right down and add the spinach. Put the lid on and cook the spinach for approximately two minutes. Take off the heat and add a generous pinch of salt and a good seasoning of fresh black pepper. Combine everything together with a hand blender until you’ve got a thick, creamy consistency.