Spinach and celeriac soup
Chef:
Lidl
Prep:
10 mins
Cook:
25 mins
Celeriac's tasty, slightly nutty flavour pairs beautifully with the spinach, making for a deliciously satisfying soup!
2 tbsp Primadonna extra virgin olive oil
1 large onion, diced
1 garlic clove, crushed
1 celeriac, peeled and diced
1 litre hot water
1 Kania chicken stock cube, crumbled
300g Meadow Fresh spinach
Kania salt and pepper
Heat the olive oil in a large saucepan. Add the onion and garlic, and fry gently for 5 minutes till the onion is soft and golden.
Add the celeriac and continue to fry for 5 minutes. Pour in the boiling water and stir in the stock cube.
Cook the soup over a medium heat for 15 minutes or until the celeriac is soft. Add the spinach to the soup and stir well.
Remove the pan from the heat, purée until smooth with a hand blender and season to taste.
If you want it to be a little thinner, add 200ml milk and warm through again. Serve in bowls with a swirl of Milbona crème fraîche and some toasted hazelnuts.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Family Dinners, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
Create an easy Parmesan crisp! Preheat the oven to 180°C. Line a baking tray with parchment and pour a heaped tablespoon of grated parmesan cheese into each corner, pressing down on each pile slightly.
Bake for 3–5 minutes, or until each one is crisp and golden. Transfer to a cooling rack and store in an airtight box until needed.
