There’s nothing better than a nice warm bowl of soup at this time of year. I love having mine with toasted rye bread soldiers with coconut oil. This soup is so delicious and something a bit different. So ditch the standard tomato, leek and potato and minestrone soups and try this. It’s so easy to make:
1 tbsp olive oil
1 onion
3 thyme sprigs
1 large garlic clove
1 celeriac head diced
1.25 litres of bouillon
125ml yoghurt (I use dairy free yoghurt – make sure it is unsweetened)
100g peanuts
(serves 4)
1. Heat the oil in a pan and cook the onion, thyme and a pinch of salt for 5 minutes until softened.
2. Add the celeriac and garlic and cook for 10 minutes
3. Add the stock and bring to the boil for 20 minutes until the celeriac is cooked. Set aside to cool slightly
4. Blitz in this in a blender/food processor with the cream and peanuts until smooth.
5. Serve seasoned with fresh black pepper and a drizzle of olive oil
Enjoy xx