• Aine Boyle

Celeriac and Fennel Soup


I love celeriac, whether it is a delicious crunchy slaw served as a side or in a warming soup on a cold Winter day. Here is one of my favourite recipes that all the family will love.


Ingredients:

300g fresh fennel, finely chopped (including the green part)

230g celeriac, finely chopped

1 garlic clove, finely chopped

2 tbsp olive oil

1 tsp coriander seed

¼ tsp ground nutmeg

850ml water

1 vegetable stock cube

140g butter

Juice of 1 lemon

salt & ground black pepper, to season

A handful fresh dill or fresh coriander, chopped, to garnish


Method:

1. Fry all vegetables in oil in large pan over high heat for a few mins. Add the coriander seeds and nutmeg. Stir and fry for another minute. Add water and stock cube. 2. Bring to a boil and lower the heat. Let simmer for about 10 mins or until everything is soft. Add the butter and lemon juice, and stir. 3. Remove from the heat and use a stick blender to blend to the desired consistency. Season to taste. Garnish with the fresh herbs.


Why not double the quantities here and freeze some for lunch or a speedy dinner.

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