Celeriac Soup
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1 medium onion, chopped
2 vegetable stock cubes, (made up to 1 1/2 pints)
1 teaspoon curry powder
250 g celeriac, cut into 1 cm cubes
1 clove garlic, crushed
1 tablespoon parsley, chopped fresh, to garnish
Put the onion and garlic in a large pan, with enough stock to cover and the curry powder. Cover the pan and simmer for 5 minutes.
Add the celeriac and the remaining stock, cover and cook for a further 20 minutes.
Either mash the soup with a potato masher or liquidise it in a food processor or liquidiser.
Serve sprinkled with parsley.
1 medium onion, chopped
2 vegetable stock cubes, (made up to 1 1/2 pints)
1 teaspoon curry powder
250 g celeriac, cut into 1 cm cubes
1 clove garlic, crushed
1 tablespoon parsley, chopped fresh, to garnish
Put the onion and garlic in a large pan, with enough stock to cover and the curry powder. Cover the pan and simmer for 5 minutes.
Add the celeriac and the remaining stock, cover and cook for a further 20 minutes.
Either mash the soup with a potato masher or liquidise it in a food processor or liquidiser.
Serve sprinkled with parsley.
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