Celeriac and Parsley Mash Soup⁠

I am still on the detox buzz .... and as we’re in winter, why not make a recipe that is a delicious, nourishing soup! Celeriac is a winter root vegetable that is packed with loads of nutrients. ⁠

This recipe is an old one from the “London days” (I probably needed more than this soup to detox then!!!). ⁠




INGREDIENTS⁠

2 carrots⁠

1 medium onion⁠

A large knob of butter or ghee⁠

1 largish celeriac⁠

1 litre of your favourite vegetable stock⁠

2 bay leaves⁠

A pinch of dried rosemary⁠

A smidgen of dried sage⁠

Sea salt (to taste)⁠

ground black pepper (to taste)⁠

100ml double cream (or vegan alternative cream)⁠

A generous handful (or two) of flat leaf parsley⁠

DIRECTIONS⁠

1. Peel and roughly chop the vegetables.⁠

2. Put a large pot or pan on a gentle heat and fry the onions in the butter or gee for roughly 10 mins until soft.⁠

3. Add the rest of the ingredients (except for the cream and parsley) and bring the mixture to the boil. Reduce to a simmer until the vegetables are soft.⁠

4. Remove the bay leaves and blend the soup.⁠

5. Add the cream and parsley, stir through, and serve immediately.⁠