Celeriac provides one portion of your 5 a day and might seem like an awkward veg to work with at first, but it’s extremely versatile. We’ve sneaked in a leek and cauliflower florets, which not only contribute to the silky texture when blended, but it’s also an easy way to incorporate veggies into the diets of fussy eaters.
Per serving 219 kcals | 10g fat | 1.2g saturates | 19.1g carbohydrates | 6.9g protein | 16g sugars
Vitamins B1, B6 & C, Folate & Potassium
1 tablespoon vegetable oil
1 medium leek (160g/5¾oz), trimmed and roughly chopped
160g (5¾oz) celeriac, peeled and roughly chopped
160g (5¾oz) cauliflower florets
1 garlic clove, roughly chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon mustard powder (optional)
500ml (18fl oz) vegetable stock
2 Bramley apples (160g/5¾oz), peeled, cored and cubed
1 1/2 tablespoons apple cider
salt and freshly ground black pepper
1. Peel and roughly chop the leek, celeriac and garlic. Heat the vegetable oil in a medium saucepan. Add in the leeks, celeriac, cauliflower, garlic, nutmeg and mustard powder. Season with salt and pepper.
2. Turn the heat down to medium-low and stir the vegetables regularly to prevent the leeks from burning. When the vegetables have softened slightly and the leeks have turned translucent, about 5 minutes, pour in the vegetable stock.
3. Turn the heat up and bring the soup to a boil. Keep it boiling for 30 seconds then turn it down to a simmer for 3 minutes.
4. Peel, core and cube the Bramley apple. Add the apples and the cider to the soup. Simmer for a further 2 minutes, keeping the lid partially on – this is to retain as much water as possible in the soup.
5. Remove from the heat and blend until completely smooth. Taste for seasoning and smoothness. Blend again for an extra silky soup.
6. Top the soup with kale crisps and serve.
This recipe is from Soupologie 5 a day Soups: Your 5 a day in one bowl. If you liked this recipe, why not try this Lamb & Pearl Barley Stew from One Pot Feeds All by Darina Allen?