Warming and full of crisp, celery-like flavour, this soup is exactly right for the cold, snowy weather of late. The spinach and almond pesto adds sharpness and a garlicy bite, but the remains of the soup are best mopped up by a nice piece of dark rye bread. Absolutely delicious.
*****
Soup
1 celeriac, peeled and chopped
a handful of potatoes, chopped
1 onion
2 cups vegetable stock
olive oil
salt and pepper
1. Sauté your onions in a bit of oil in a large pot over medium heat, just until soft. Add in your potatoes and celeriac, stir, and season. Once it smells fragrant and is sticking a bit in your pot, pour over a bit of stock to deglaze the pan. 2. Add in the rest of your stock and bring to a simmer. 3. After about 15 minutes, once the potatoes and celeriac are soft, remove the soup from heat and blend to a smooth soup with an immersion blender. Season to taste, and rewarm gently over low heat.
Spinach and Almond Pesto
1 clove garlic
a small handful of sliced almonds
1 cup spinach, torn
salt and pepper
olive oil
1. In a pestle and mortar, grind your garlic and salt to a smooth paste. Add in your almonds and continue to bash those in. 2. Add in your spinach, pepper, and a bit more salt and grind it to a paste. 3. Stir in some olive oil and serve.
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