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Potato and Celeriac Soup

Serves: 4–6
Time to prepare: 30 mins
Time to cook: 25 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)

Ingredients

  • 900g/2lb potatoes, peeled
  • 2 tbsp olive oil
  • 1 large celeriac, peeled
  • 1 onion, chopped
  • 1 tbsp chopped rosemary (or ½ tsp dried rosemary)
  • 1.2 ltr/2 pints vegetable stock
  • Cream or evaporated milk*

Instructions

  1. Fry the onion in oil until begins to brown.
  2. Cut potatoes and celeriac into 5cm/2 in pieces and add to onion with the stock.
  3. Bring to boil and simmer until tender.
  4. Liquidise, reheat, season to taste and serve with a sprinkle of rosemary and a little cream or evaporated milk*. (*Leave out for vegans.)

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