A simple vegetable soup is a beautiful thing, particularly if it includes celeriac (or cauliflower) which will, when blended, give the soup a gorgeous soft velvety texture.
This time though, I thought I’d try a sauce to swirl through at the end to add a burst of flavour and colour.
I used mint, dill and oregano for the herbs, with pickled jalapeno for heat and acidity. It went so well with the soothing soup!
serves 2 to 4
350g celeriac, chopped (about a third of a large one)
250 g carrots, chopped
1 leek, sliced
1 large onion, chopped
1 sprig of thyme
1 bay leaf
750 ml vegetable stock, hot
for the chilli herb swirl (per serving)
1 tbsp fresh herbs, (2 or 3 types of soft herb)
4 slices pickled jalapeno
1/2 tsp oil
salt and pepper
Preheat the oven to 170 degrees c.
Put all of the soup ingredients into an ovenproof casserole dish, cover and cook in the oven for 1 hour 30 minutes. The vegetables should be lovely and soft. Remove the bay leaf and the thyme sprig, and blend the soup until velvety and smooth. Season with salt and pepper.
To make the chilli herb swirl, bash all of the ingredients together with some salt and pepper using a pestle and mortar (or chop the herbs and chilli very finely and stir the oil in).
Serve the soup with the chilli herb swirl… swirled on top!