Celeriac and Parsley Soup
This is a delicious soup with a delicate, refreshing celery flavour, and light but satisfying texture.
- 1 tablespoon olive oil
- 2 large onions, peeled and chopped
- 1 celeriac
- 2L water
- 1 tbsp Marigold vegan stock powder, lightly salted
- Juice of ½ lemon
- Salt and freshly ground black pepper
Heat the oil in a large saucepan, add the onion, cover and fry gently for 5-10 minutes.
Meanwhile prepare the celeriac: use a sharp knife to remove the outer skin, cutting it off fairly thickly, then cut the celeriac into rough chunky pieces about the size of small new potatoes.
Add the celeriac to the pan, stir, add the water and stock powder and bring to the boil, then cover and cook gently for about 20 minutes, or until the celeriac is tender.
Add the parsley to the pan then puree the soup in the pan with a hand blender, or in a food processor.
Season with salt and freshly ground black pepper and serve.