CELERIAC & BUTTERBEAN SOUP

SIMPLE, TASTY AND NOURISHING

A simple, tasty and nourishing winter dish. The addition of butterbeans adds a little extra fibre and protein to this hearty and warming winter soup. A firm favourite with crusty bread and extra virgin olive oil.

INGREDIENTS: SERVES 6

Olive oil

500g celeriac (approx 1 small celeriac or ½ a large one), cut into 1cm cubes

1 large onion, diced

3 cloves garlic, sliced

1 400g tin butterbeans, rinsed and drained

1L vegetable/chicken stock or water

Salt & pepper

Optional toppings: chopped parsley, toasted seeds, roasted hazelnuts, cream, creme fraiche, cheese

METHOD:

1. Gently heat a large glug of olive oil in a saucepan and prep all the veg.

2. Add the celeriac, onion and garlic into the pan, stirring them in the oil until evenly coated.

3. Season with S & P and put the lid on. Continue sweating the veg for about 10-15 minutes until soft.

4. Add the hot stock or water and the butterbeans into the pan and continue cooking for a further 15-20 minutes. 

5. When the celeriac is soft, blitz together until smooth, adding a little more stock if necessary. 

6. Season to taste and serve hot with your chosen toppings. 

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