If you’re worried about ‘garlic breath’, try chewing some parsley after eating. No more pong!
This recipe is the basic recipe for many vegetable soups, you can experiment with different combinations of vegetable, add some lentils if you like a thicker soup, or chilli if you enjoy some heat.
4 small celeriac or one large one- trimmed and chopped into chunks
A tablespoon of tender chopped celeriac leaves
1 small onion or shallot
1 clove of garlic
1 small piece of ginger, grated
Stock to cover
A shake of cumin, ground coriander, mild chilli powder, salt and pepper.
Fry the onion in a little olive oil until soft, adding the garlic and the spices.
Add the chopped celeriac leaves and the celeriac.
Cover with the stock and bring to the boil.
Simmer very gently for 15 to 20 minutes. Allow to cool a little and then whizz with a blender in the saucepan until smooth and creamy.
Reheat as you wish.
Serve with a few more chopped celeriac leaves, a slice of lemon and a dollop of cream or coconut cream.
If you haven't prepared artichokes before, as they look a bit intimidating, it may be useful to check online for some tips on how to deal with them, though Caitlyn's recipe is quite straightforward.
Preparing and cooking the Artichoke
1) Cut off all the thorns with scissors and pull off the outermost leaves.
2) Cut off most of the stem and the top quarter of the artichoke and rub the ends with lemon juice.
3) Pour boiling water into a pan/pot add to about 25mm (or one inch) deep from the kettle.
4) Add a tablespoon of oil, squeeze half a lemon and drop the rind in too.
5) With everything simmering, nestle in your artichoke at the bottom of the pot (it shouldn't be covered by much water).
6) Then pop a lid on and leave to steam for 30 minutes (depending on the size of the artichoke, it may need longer). Check regularly that there's still enough water in the bottom.
7) Remove the artichoke and with a spoon scrape out the fluffy centre until it mostly resembles the picture.
8) Then it should be about ready to eat. It can be quite a messy business but you can pull off the leave and dip it into garlic butter and scrape off the artichokey bit at the bottom with your teeth. Then once you reach the middle you'll have found the artichoke heart which is the yummiest part.
The Garlic Butter
1) Whilst your artichoke is steaming, finely mince as much garlic as you like. For one person, I used 3 big cloves.
2) Add about 2 tablespoons of butter into a small pan/pot. Heat until melted then add in the garlic along with some salt, pepper and Italian herb seasoning. 3) On a very low heat, leave this to cook for about 10 mins. I ended up adding some leftover lemon juice as well to give it a bit of zing.
4) Once cooked, pour into a little bowl ready to dip your artichoke into.