Celeriac and Spinach Soup
AuthorSimon Gribble
RatingDifficultyBeginner
Celeriac and Spinach Soup
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 800 ml Vegetable Stock
 1 clove Garliccrushed
 200 ml White Wine
 1 medium Onionfinely diced
 1 medium Celeriacpeeled and grated
 2 tbsp Olive Oil
 1 Carrot finely diced
 500 g Spinach
 1 Leek finely chopped
1

Heat the oil in a large saucepan. Add the onion, leek and carrot, cook until the onion is softened approx. 5-7 minutes, do not let it brown.

Add the celeriac and garlic, saute for a further minute.

Pour in the wine and stock, bring to the boil and then reduce to a simmer until the Celeriac is tender, approx. 30 minutes.

Add the spinach and bring back to the boil, remove from the heat.
Blend until smooth.

Season with nutmeg, salt and pepper to taste.

Tips: If you are alcohol intolerant, make the vegetable stock up to 1 litre.

Ingredients

 800 ml Vegetable Stock
 1 clove Garliccrushed
 200 ml White Wine
 1 medium Onionfinely diced
 1 medium Celeriacpeeled and grated
 2 tbsp Olive Oil
 1 Carrot finely diced
 500 g Spinach
 1 Leek finely chopped

Directions

1

Heat the oil in a large saucepan. Add the onion, leek and carrot, cook until the onion is softened approx. 5-7 minutes, do not let it brown.

Add the celeriac and garlic, saute for a further minute.

Pour in the wine and stock, bring to the boil and then reduce to a simmer until the Celeriac is tender, approx. 30 minutes.

Add the spinach and bring back to the boil, remove from the heat.
Blend until smooth.

Season with nutmeg, salt and pepper to taste.

Tips: If you are alcohol intolerant, make the vegetable stock up to 1 litre.

Celeriac and Spinach Soup

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