Celeriac is an unusual flavour but it's brilliant for seasoning and thickening soups without using potato. Spinach works brilliantly with the celery taste, creating a tasty and bright green soup.
- 1 celeriac
- 1 onion
- 1 garlic clove
- 500g baby spinach leaves
- 1 litre vegetable stock
- Salt and pepper and pinch of grated nutmeg
- Olive oil
Peel the celeriac and chop it into small chunks, peel and finely chop the onion and mince the garlic clove.
Heat the olive oil in a large pan and cook the onion and garlic over a low heat until softened, about five minutes.
Add the celeriac and cook for a few minutes, then add in the vegetable stock.
Bring the mixture to a simmer and then cook it for 15 minutes or so.
Add the spinach and bring the soup back to the boil and then remove it from the heat.
Blend the soup until smooth and then add the salt, pepper and nutmeg.