Celeriac not the most attractive of vegetables, but don’t let that put you off it has been eaten for thousands of years, it was first mentioned by Homer in The Odyssey, as Selinon.
It is really good for you - Celeriac is high in fibre and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese.
This is a truly delicious recipe based on Hugh Fearnley Whittinstall’s recipe with the addition of wild garlic for a more fresh and nutritious version. Toppings can really elevate any soup. Since having various truly delicious soup at the hidden hut in Portscatho, Cornwall- where they have taken the use of soup toppings to a delicious level, I always try to find something fresh and interesting to use as a topping- in this case sautéed apple, parsley and walnuts. ( you can also use wild garlic leaves)
One celeriac peeled and cubed
One potato peeled and cubed
One onion sliced
One leek roughly sliced
A garlic clove or a handful of wild garlic leaves and the bulb sliced
A litre of vegetable stock
50 grams of vegan butter
Some vegan cream
Wild garlic leaves/parsley
sweat the vegetables in a saucepan with 50g of vegan butter for about 10 minutes.
Add the stock, simmer for about 20 mins or until the celeriac is soft.
Blend the soup until really smooth and creamy.. if a little thick, thin with vegan cream.
Season with sea salt and black pepper.
Take the apple, peel, core and cube, then sauté in a saucepan with 10 grams of vegan butter until golden.
Add a bit of chopped wild garlic, a few chopped walnuts and some cubes of sautéed apple for the toppings.
Serve with our sea salt and Plymouth Hoe Rosemary Focaccia.