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 Celeriac and Watercress soup

Celeriac is much easier to buy now than it was, which is great because i love the gentle taste and texture. It is an excellent light, low calorie substitute for mashed patatoes or parsnip-as well as making delicious salads and soups.

• 1 tbsp cold pressed extra virgin olive oil
• 1 celeriac (about 680g/1lb 8 oz), peeled and chopped into small cubes
• 1 large onion sliced
• 1125ml/4 1/2 cups vegetalble stock*
• 2x85g/3oz packets prepared watercress
• sea salt and freshly ground black paper
• freshly grated nutmeg
• about 250ml/1cup Arla lactofree  full fat milk
• Coeliacs please use gluten free ingredients

 

• Heat the oil in a pan over medium, add the celeriac and onions and cook gently until softened but not brown. Stir  in the stock and simmer for about 25 minutes. Add the watercress and season with little salt pepper and nutmeg. Let the soup cool and then liquidize until smooth with the milk.
• Transfer the soup back to the pan, adjust the seasoning to taste and reheat gently. Do not boil the soul or it may separate. 

Rosewater Angel Cake with Berries

Serves 8-12

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