Warming celeriac soup recipe

Give this warming celeriac soup a refreshing kick with a splash of gremolata (an Italian condiment made with garlic, parsley and lemon zest).

Ingredients (serves 4)

2tsp olive oil

1 onion, peeled and roughly chopped

2 celery sticks, roughly sliced

1 medium celeriac, peeled and roughly chopped

1.2l low-salt vegetable stock

Freshly ground black pepper

For the gremolata

1 garlic clove

Finely grated zest and juice of 1/2 a lemon

A handful of parsley leaves

A handful of rocket

3tsp extra virgin olive oil

Method

Heat the olive oil in a large saucepan over a medium-low heat. When hot, add the onion and celery. Fry gently for 5 minutes until softened, adding a little water if the vegetables look dry.

Stir in the celeriac and stock and simmer for 20 minutes, until the celeriac is completely soft.

In the meantime, put all of the gremolata ingredients into a food processor and pulse until finely chopped. Add a little water (up to one tablespoon) to thin the consistency if preferred.

Using a free-standing or stick blender, blitz the soup until smooth and creamy.

Serve topped with a dollop of gremolata and a sprinkling of pepper.