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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 |
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+ Create new shopping listSpinach and Celeriac Soup
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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
