Spinach and celeriac soup
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.
