Thursday, 5 December 2013


Large white onion, peeled and finely chopped
1 clove of Garlic, minced
1 Celeriac,peeled and grated
1 Broccoli, grated
1200ml Vegetable stock
2 tbsp Olive oil
Grated Nutmeg
Salt and black pepper
Chives to garnish

Serves 4


Heat the olive oil in a large saucepan. Sweat the onion and garlic over a very low heat for about 5 minutes. Cut out the stalks and grate the broccoli and celeriac into a bowl (or you can use a food processor to do this). Add the celeriac and broccoli and the stock to the saucepan, bring to the boil, cover and simmer for 25 minutes until the celeriac is tender. Leave to cool slightly before puréeing it, this can be done in batches, in a food processor. Alternatively, you can purée it in the saucepan using a hand-held blender. The soup will be fairly thick. Heat through and season to taste with salt and black pepper, stir in a little grated nutmeg.


Serve the soup in bowls and garnish with chives (optional). Enjoy......

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