24 Nov celeriac soup

Celeriac is a lesson in not judging a book by its cover. Arguably one of the ugliest vegetables out there, its rough exterior gives way to a beautifully earthy quality that is hard to beat. We love it as a soup.

celeriac soup

Ingredients

2 tablespoons of sunflower oil

1 celeriac

1 potato

1 carrot

1 onion

2 garlic cloves

1 litre of vegetable stock

1 rosemary sprig

1 rosemary sprig

Olive oil and chopped walnuts, to serve

Method

1. Heat the sunflower oil in a very large pot over a medium to high heat. Peel and roughly chop the celeriac, potato, carrot, onion and garlic cloves. Put all the vegetables in the pot and fry for 10 minutes, until the onions are translucent.

2. Pour in the vegetable stock and the rosemary sprig. Bring to a simmer and cook for 45 minutes to 1 hour, until the celeriac is tender. Use a hand-held blender to blitz the soup until smooth.

3. Run the soup through a sieve before serving hot with a drizzle of olive oil and a sprinkling of chopped walnuts on top.

This recipe first appeared in Insider Magazine in The Irish Independent on November 20th