Celeriac and Celery Soup

This wholesome soup has a clean yet earthy flavour. The thick consistency means that it makes for a satisfying lunch and I love that it has a creamy texture, without the need to add milk or cream of any kind.

Three great health benefits: good source of fibre, beneficial for bone health, anti-inflammatory 

Makes 3 servings
Keeps for a few days refrigerated or freezes well for 3 months

Ingredients:
1 & 1/2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 celeriac, peeled and chopped into cubes (mine weighed 500g when peeled)
8 celery stalks, washed, trimmed (however, I included the leaves in the soup) and chopped (350g)
1 litre vegetable stock
2 bay leaves
Sea salt & pepper
Drizzle of extra virgin olive oil and a sprinkle of parsley, to garnish (optional)

Method:
1) Heat the olive oil in a large saucepan on the hob over a medium temperature. Add the onion, followed by the garlic and cook until softened.
2) Add the celeriac and celery and cook for approximately one minute, stirring.
3) Add the vegetable stock, bay leaves and seasoning and stir. Bring to the boil then reduce the heat and simmer for 20 minutes.
4) Remove from the heat and allow to cool slightly before using a blender to blend the soup to a smooth consistency. Add more seasoning if required and heat up before serving topped with the garnish.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats