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Celeriac Soup with Walnut Oil

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CelariacThank you to Soupologie for sharing this outstanding recipe with us. We got to try it recently at the fantastic workshop they ran in collaboration us. This soup is wonderfully creamy despite the absence of cream! The entire range is gluten free and vegan too.

Soupologie was founded by Master Soupologist, Stephen, who discovered his talent for making soups while cooking for his family.  Challenged by them to take his passion for soup-making to a wider audience, he set off to market stalls across London, armed with his saucepans, ladles, soup and camping stove!  He was delighted to find that people loved his soups and were happy to chat to him and encourage him to expand.  The Simply Delicious range really took off during 2012 and as a result of Stephen still doing food tastings and getting people’s feedback, he has continued to develop the soups and create really exciting flavours.

Celeriac Soup with Walnut Oil
Author: Stephen Argent – Soupologie
Serves: 4-6
I rather love celeriac as it’s a bit of an unsung hero of the vegetable world, often overlooked in favour of more glamorous roots. But I find that its odd shape and knobbly appearance belies a subtle flavour of celery which works wonderfully well when combined with walnut oil. Use a sharp knife and a potato peeler and the glorious creamy white of the vegetable will reveal itself!
Ingredients
  • 1 onion, peeled and chopped
  • 1 leek, trimmed and chopped
  • 1 potato or parsnip, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 1 celeriac, peeled and cubed
  • 2 celery sticks, peeled and chopped
  • ½ of an eating apple, cored and diced, but not peeled
  • 1½ litres of vegetable stock (Marigold reduced salt vegan bouillon is particularly tasty)
  • 2 tablespoons olive oil
  • ½ teaspoon mustard powder
  • ½ teaspoon nutmeg
  • Walnut oil
Instructions
  1. Heat the olive oil in a large pan and add the chopped onion
  2. and leek.
  3. Add the celeriac, potato, garlic and celery, then cook for another 4-5 minutes.
  4. Add the stock, mustard powder and nutmeg and bring to the boil, then simmer for 15-20 minutes until all the vegetables are tender.
  5. Add the eating apple and stir, then blend really well using a stick blender or a liquidiser.
  6. When the soup is smooth and creamy, add a swirl of walnut oil and season to taste.

 

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