The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
| 1 | Celeraic
Celeraic (peeled & sliced) | ||
| Garlic
Garlic (Clove, crushed) | |||
| 1 | Onions
Onion (Large, diced) | ||
| 1 | Water Water |
Kania
| 1 | Chicken Stock
Chicken Stock (Cube) | ||
| Pepper Pepper | |||
| Salt Salt |
Primadonna
| 2 tbsp tbsp | Extra Virgin Olive Oil Extra Virgin Olive Oil |
Meadow Fresh
| 300 g g | Spinach Spinach |
Add ingredients to existing shopping list or create new one
Create new shopping listSpinach and Celeriac Soup
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
Heat the olive oil in a large saucepan. Add the onion and garlic, and fry gently for 5 minutes till the onion is soft and golden. Add the celeria and continue to fry for 5 minutes.
Pour in the boiling water and stir in the stock cube.
Cook the soup over a medium heat for 15 minutes or until the celeriac is soft. Add the spinach to the soup and stir well.
Remove the pan from the heat, purée until smooth with a hand blender and season to taste. If you want it to be a little thinner add 200ml milk and warm through again.
Serve in bowls with a swirl of Milbona crème fraîche and some toasted hazelnuts
