It’s celeriac season. Celeriac seems so often to go unloved throughout the colder months, perhaps because it lacks the trendy edge of kale and the cutesy appearance of squash and pumpkins. It’s our loss, celeriac is a wondrous little root veg, if you’re not using it throughout the season then you’re absolutely missing out.
Soup is the perfect way to utilise the flavour of celeriac - although I thoroughly recommend you try roasting it sometime, too - and the sweetness coming from the pears turns this into a warming supper you’ll race home from the office for.
1 onion, chopped roughly
2 garlic cloves, chopped finely
800ml vegetable stock
yoghurt or crème fraîche and toasted nuts to serve
Heat a glug of olive oil to a large, heavy based pan and cook the onion on a medium heat until soft. 10-15 minutes should do it.
Add the celeriac, the pears and the garlic and continue to cook for just a few more minutes before adding the stock, bringing to a boil and then simmering for about half an hour or until the celeriac is soft.
Blitz in a blender or food processor, or whizz up in the pan with a stick blender (my preferred method).
Serve with a drizzle of crème fraîche or yoghurt and some toasted nuts or seeds.
Recipe & photographs by Cate in the Kitchen