Celeriac and Nutmeg Soup

Celeriac and Nutmeg Soup

Celeriac is an unusual root vegetable with a distinctive nutty flavour – ideal for thick wholesome winter soups. It can also be boiled with potatoes to add flavour to mashed potatoes.

Core recipe

Points plan ½ pt per serving (original points)

2 medium onions, chopped

2 garlic cloves, crushed

450g (1lb) celeriac, peeled and cut into chunks

1 tablespoon fresh thyme

1.2 litres (2 pints) vegetable stock

a little fresh nutmeg

salt and freshly ground black pepper

3 tablespoons low-fat fromage frais

flat leaf parsley to garnish

Dry-fry the onion and garlic in a non-stick saucepan until soft. Add the celeriac, thyme and stock. Simmer gently for 25–30 minutes until tender.

Pour the soup into a liquidiser or food processor and blend until smooth.

Return to the saucepan, adjusting the consistency with a little more stock or skimmed milk if required. Grate over a little fresh nutmeg and season with salt and black pepper.

Before serving, remove from the heat and stir in the fromage frais. Serve garnished with a sprig of parsley and a little grated fresh nutmeg.