“Celeriac can be a tricky vegetable to use, but it’s in season from October to February, so I’ve created a spiced celeriac, parsnip, and cauliflower soup – perfect for the chillier months when you’re craving something warming. Celeriac also works well in gratins, curries, stews, or mashed with potatoes. This recipe makes a big batch, great for reheating throughout the week or freezing for later.”

The recipe:

• Serves 6-8
• Vegan
• 2 of your 5 a day

Serving suggestion:

The soup can be served topped with natural yoghurt, grated cheese or pesto and bread of your choice. Use vegan and gluten free versions if required.

Ingredients:

• 1 tbsp vegetable/ olive oil
• 1 onion, sliced
• 1 garlic cloves, finely chopped/ grated
• 1 tbsp curry powder
• 1 small celeriac, peeled and finely chopped into small pieces
• 500g parsnips, peeled and chopped into small florets
• 1.2-1.5L of vegetable stock depending on preferred consistency
• Salt and pepper, to taste

You will need:

• Measuring spoons
• A chopping board
• A sharp knife
• A measuring jug
• A sieve
• A large saucepan/ casserole dish with a lid
• A blender/ stick blender

What to do:

1. Begin by chopping up all your ingredients. You want the onion and garlic to be finely chopped, the celeriac and parsnip to be cut into 2-3cm chunks, and the cauliflower to be broken into small florets.

2. Heat the oil in a large saucepan then add the onion and fry for 10 minutes on a low heat until softened.

3. Add in the garlic and curry powder and fry for a further 2 minutes. 

4.  Add in the celeriac, parsnips, cauliflower, and stock and bring to the boil. Reduce the heat and cover and simmer for 20-25 minutes until the vegetables have softened. 

5.  Blend the soup in a blender or with a stick blender. Season the soup and add in more stock if needed to reach your desired consistency.

Tips for the recipe:

• A grater is useful if you have one to grate garlic and ginger and the ginger doesn’t need to be peeled if you do this. If you don’t have a grater then that is ok as finely chopping with a knife will work just as well. 

1. To prepare the celeriac, simply cut off the top and bottom of the vegetable then peel the skin off with a sharp knife and cut into small pieces. 
2. If you don’t have a blender then you can either leave the soup chunky or mash with a potato masher/fork. 
3. Leftovers can be stored for 3-4 days in the fridge or they can be portioned into freezer suitable containers and frozen for up to three months. Defrost overnight in the fridge and then reheat until piping hot all the way through. 
4. For added protein you can add in a tin of beans such as cannellini or butter beans.