Ingredients
- olive oil
- shallots 4, finely sliced
- garlic 2 cloves, finely chopped
- ginger a thumb-sized piece, finely chopped
- celeriac 1, peeled and roughly chopped
- pears 4 ripe, cored and roughly chopped
- vegetable stock 1 litre
- flat-leaf parsley a handful, chopped
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.
Nutritional Information
- Kcals 106
- Fat 2.9g
- Saturates 0.3g
- Carbs 18.4g
- Fibre 8.4g
- Protein 2.8g
- Salt 0.53g