In an attempt to detox I decided to make a batch of vegetable soup. As it’s autumn I wanted something fairly substantial and I do love the flavour of celeriac so here’s what I came up with. Adding the peas and broad beans after I pureed the mixture gave the soup more texture and they literally popped their sweetness in my mouth. A (very) green bowl of goodness!
You can use frozen peas and broad beans, just defrost them first. I thought adding frozen broccoli would be good, too, instead of the spinach for a different flavour.
500g celeriac, peeled and thinly sliced
2 tbsp olive oil
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and chopped
300g tin of broad beans
100g frozen peas
600ml vegetable stock
2 tbsp of chopped chives
Fry the onion and garlic in olive oil until softened – about 10 mins.
Add the celeriac and fry for another 10 mins.
Add the stock and simmer for 20 mins until the celeriac is soft.
Add the spinach and bring it to the boil.
Remove from the heat and allow to cool slightly, then blend to a creamy consistency, making sure everything is broken down.
Add the peas and broad beans and heat through. Stir in 1 tbsp of chives and a grind of black pepper. Serve immediately with the rest of the chives scattered over the top.