This soup really celebrates the crops that are being harvested at this time of the year. Knobbly celeriac, earthy potatoes from the farm, crisp Irish apples and lovely iron rich spinach. Theres great comfort in a big bowl of flavourful nourishing soup.
This is sure to boost your immune system and keep winter bugs at bay.
Enjoy,
Lou
PS. Save it for your Christmas day soup course
Ingredients: 6 servings
- 1.5 tablespoon cooking oil
- 1 small celeriac, peeled, diced
- 2 potatoes, peeled, diced
- 2 apples, peeled, diced
- 2 onion, peeled diced
- 2 sticks celery, diced
- 4 cloves garlic, chopped
- 1 – 1.2 litre vegetable stock – add more if needed
- 50g baby spinach
- salt and pepper
- Serve with crumbled feta, seaweed flakes, extra virgin olive oil
Method:
Step 1: Warm a wide pot on the hob and add the oil, onions and celery. Sweat down for 5-10 minutes. Add the garlic, cook for a further minute add a good pinch of salt and pepper. Then add in the celeriac, apple, potatoes, stock and stir. Simmer on the hob for 30 minutes until all the vegetable are soft.
Step 2: Next add the baby spinach and blend the soup to your desired consistency.
To serve crumble on some feta, sprinkle seaweed flakes and finish with a drizzle of extra virgin olive oil.
