Gluten Free · Main Meals · Recipes · Starters

Cauliflower & Celeriac Soup


Cauliflower & Celeriac Soup

This soup is a winter warmer, thick, creamy and satisfying. An excellent soup when you feel like something a little more hearty, with subtle flavours it should suit everyone’s palette.

Equipment required

1 hand blender
1 medium deep base saucepan with lid

Shopping list for 4 people

1 small celeriac, about 350g
1 head of cauliflower, about 550g
1 lrg onion
1 clove of garlic
750mls of vege or chicken stock, or water and 1 stock cube
1 bay leaf
1/2 cup of low fat milk
1 tbsp of basil pesto (optional)
Garnish of grated Parmesan (optional)

Method to the madness

Peel and chop the celeriac, onion and garlic, add it to 750 mls of room temp stock, turn the pan to a high heat

Once the liquid is simmering add in the bay leaf, put the lid on and cook for 15 mins

Chop the cauliflower into florets and add to the pan, return the lid and cook for a further 10 mins

Turn the heat off, remove the bay leaf and add in the milk, blend

Once blended to your desired consistency taste for seasoning

If you want some extra flavour stir in pesto and serve topped with some grated Parmesan. ENJOY!


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