Celeriac and pear soup
Celeriac is a classic vegetable to make soup from, but adding pear and ginger takes it to another level. This is brilliant made ahead then frozen. Serve with toasts spread with creamy blue cheese. Celeriac will discolour and turn brown once cut, so either use it straight away or drop it into a bowl of water with a squeeze of lemon juice
- olive oil
- 4 shallotsfinely sliced
- 2 cloves garlicfinely chopped
- a thumb-sized piece gingerfinely chopped
- 1 celeriacpeeled and roughly chopped
- 4 ripe pearscored and roughly chopped
- 1 litre vegetable stock
- a handful flat-leaf parsleychopped
Nutrition: per serving
- kcal106
- fat2.9glow
- saturates0.3g
- carbs18.4g
- fibre8.4g
- protein2.8g
- salt0.53g
Method
step 1
Heat 1 tbsp oil in a large saucepan, add the shallots, garlic and ginger and cook over a medium heat for about 5 minutes until softened but not coloured.
step 2
Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.
step 3
Liquidise the soup in a blender until silky smooth. If using a food processor whiz until smooth and then sieve it to catch any bits. Season and serve sprinkled with parsley.
