The Weekly Soup – Spiced Celeriac And Asparagus Soup
I bought a celeriac on Friday as himself thought it might be something a bit different. It’s not a vegetable I buy or eat and I don’t think I’ve ever had to cook it before. Here’s what I did with it.
1 celeriac (€1.79); 2 bunches of asparagus (€1.49 each); 2 onions (€0.20); 1 bulb of garlic (€1.00). The rest is found in the press and I’ll add 1 € to cover it. This brings the soup to €6.97. I’ve made it quite thick and there is at least 5 generous portions in the pot. This means my lunches this week are covered for less than €1.40 per day. Not a bad deal at all!
1 celeriac; 2 onions; 1 bulb of garlic; 2 bunches of asparagus; 2 tablespoons of garam masala spice; 2 vegetable stock cubes.
Peel and cube your celeriac and place it in a roasting tray with the unpeeled garlic cloves. Sprinkle the garam masala spices over it. Roast is at 180 C / gas mark 6 for an hour. Take the garlic out after 30 min if it’s soft. If you leave it much longer it’s likely to burn and will be unusable. Once they are roasted, place your onions peeled and cubed in a large pot with a bit of oil. Let them soften and add your celeriac and peeled roasted garlic. Cover with stock and bring it to the boil. Once it’s boiling turn the heat down and let it simmer for 30 min. Add your chopped asparagus and let it cook for another 10 min on low heat. Blend and serve with a dollop of sour cream or coconut milk to keep it vegan.