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.