Simple celeriac soup

This silky, comforting celeriac soup is a brilliant lunch or light dinner — warming, fibre-rich, and naturally creamy thanks to a couple of spoonfuls of cottage cheese (a handy little dollop of protein!). Celeriac provides antioxidants, gentle carbs, plus potassium and vitamin C.

• 4 servings

• 35 minutes

Ingredients

• 1 whole celeriac (about 700–900g), peeled and cubed

• 1 onion, chopped

• 1 leek, sliced

• 2 cloves garlic, crushed

• 2 tbsp olive oil (plus extra to drizzle!)

• 1–1.2 litres of vegetable or chicken stock (plus extra to loosen)

• A few sprigs of fresh thyme, chopped (or 1 tsp dried), plus extra to garnish

• 2 tbsp cottage cheese

• Sea salt and black pepper

Method

Step 1

Heat the olive oil in a large pan over a medium heat. Add the garlic, followed by the onion and leek with a pinch of salt and cook for 6–8 minutes until soft (not browned).

Step 2

Add the cubed celeriac, thyme and stock. Bring to a gentle boil, then reduce to a simmer and cook for 20–25 minutes, until the celeriac has softened.

Step 3

Blend until smooth, then add the cottage cheese and blend again briefly until fully creamy.

Step 4

Season with a pinch of salt and a good seasoning of black pepper. If it’s too thick, loosen with a splash more stock or hot water. Garnish with some thyme and a drizzle of olive oil.

This soup keeps well in the fridge for 3–4 days and freezes nicely (the texture may change slightly, but it stays delicious). For a more filling meal, serve with crusty sourdough!