This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
......................................................................................................................................
A really nice, super easy and delicious way to use up your celeriac. They can look a little intimidating but don’t worry! This soup will take you 20 minutes including cooking time. Perfect. I added some crunchy toppings and a spoonful of plain quinoa, a drizzle of truffle oil would be a nice addition too.
In a medium pan heat a tablespoon of coconut oil, add the leeks and sweat for 4 minutes, add the garlic, cook for another minutes and then add the celeriac and 600ml water. Put the lid on and cook for about 8 minutes until the celeriac is soft. Blend all the ingredients in a high speed blender, add more water if it’s too thick and taste for seasoning.
I topped this with some quick fried red onion, sunflower seeds and parsley. Heat a small fry pan, add a teaspoon of oil, add the onion, cook for a couple of minutes, add the seeds, parsley and a pinch of salt and pepper.
Serve with some greens and a put a spoonful of steamed quinoa into the soup too!
1 leek, sliced and cleaned
300g celeriac, cleaned, peeled and cut into inch pieces
2 cloves garlic
600ml filter water
juice half lemon
pinch white pepper
salt to taste