The mystery ingredient this week was a lovely large Celeriac. Ugly looking things they may be but full of flavour. I was very happy to put this vegetable to good use. I instantly wanted a soup and wanted to pair it with something that would keep its pale colour. So I turned to one of my favourite beans...Butter Beans. I promise that there is indeed soup in the bowl in the photograph. lol. I think I succeeded too well in keeping the paleness but what it lacks in colour it more than makes up for in flavour.
Rocket and Roses Celeriac and Butter Bean Soup Serves 4-6
(Original Recipe from the Rocket and Roses Vegan Kitchen)
1 whole Celeriac, peeled and chopped up
1 onion, peeled and chopped
1 large garlic clove, grated
1 14oz tin of Butter Beans, rinsed and drained
1 tbsp sunflower oil
2 1/2 pints/ 6 Cups of veggie stock
1 tsp dried parsley flakes
1 dried bayleaf
salt and fresh cracked black pepper, for seasoning to your taste
In a soup pan, heat the oil and toss in the chopped onion and celeriac and cook, stirring constantly, for 5 minutes. Grate in the garlic clove and stir to combine.
Pour in the veggie stock and throw in the bayleaf. Bring it to a boil, reduce the heat and simmer, covered, for 10 minutes.
Toss in the butter beans and the dried parsley and season to your taste and cook for 5 minutes or until the celeriac is soft.
Remove the bayleaf and discard. Using a blender or stick blender blitz the soup until it is smooth. Re-season to your taste and then serve.
Enjoy!
