Lately I’ve been eating nothing but bowls of soup everyday. It’s not because I’m sick or anything. It’s because it gets dark outside at about 4 PM and it makes me sad and lazy. So there’s just something very comforting and easy about a bowl of hot blended vegetables. So here’s the third soup recipe in a row using an ingredient that should be quite cheap and easy to come by this time of year on the Northern hemisphere.
Serves 4-6 people
1 big onion
3 cloves of garlic
1 celeriac (about 500-800 grams I’d reckon)
3 medium potatoes
1300 ml of vegetable stock
a couple of tbsp of olive oil (for frying)
a good generous handful of fresh thyme
About 5 stalks worth of fresh rosemary leaves
salt/pepper to taste
1/2 tsp of nutmeg
- First of wash and peel your celeriac and potatoes. Then cut them into chunks of about 3×3 cm.
- Dice your onion and garlic and fry them in olive at high heat until translucent. Add the rosemary leaves and thyme and let them roast a bit with the onions while you turn the heat down to medium.
- Add your celeriac and potatoes and stir a bit before adding the vegetable stock and letting the soup simmer at low-medium heat for about 30 minutes.
- Once the celeriac and potatoes are tender, blend the soup and add salt and pepper to your own taste as well nutmeg. Depending on whether your prefer your soups on the runny side or not, you can always add a bit more water.
Serve with crispy bacon on top if you feel the need for some meat. It’s also very suitable for freezing and reheating, so I can recommend making a big portion.