Kitchen Play List: Nicola Benedetti ~ Mozart : Rondo for violin & orchestra in C,K373
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!
Welcome to Rocket and Roses Vegan Kitchen. My blog remains true to my original vegan (and mostly gluten free) kitchen, creating my own recipes and enjoying making recipes from the kitchens of others, but has evolved since its creation. Now it will occasionally include my other great passions - music, art, travel, health and all forms of literature. So once more I ask you to escape with me into the beautiful world where all these passions are celebrated...