We had a couple of returned celeriac that needed using up, so this weeks soup is smooth and creamy.
1kg celeriac peeled and chopped
1 medium onion chopped
2 medium potatoed peeled and diced
1 tbs oil
1 ltr vegetable stock
salt & pepper
Heat the oil in a large saucepan
Add the onion and sweat for 5 mins
Add the celeriac and potatoes and sweat for a further 15 mins on a low heat with the lid on.
Stir from time to time to stop it catching.
Add the hot stock and seasoning, bring to the boil, reduce heat and simmer for about 20 mins till veg is tender.
Puree, adding oatmilk to thin to desired consistency. Check seasoning and serve.
Although celeriac is the main ingredient, the flavour is subtle. A sprig of thyme added during cooking or a squeeze of lemon at the end add to the flavour.
As with all Local Greens lunches this soup is vegan.