Cream of Celeriac Soup

Serves: 4


2 red onions, roughly chopped
2 tblsp olive oil
2 courgettes, sliced
1 carrot, sliced
1 celeriac, roughly chopped
2 tblsp half fat crème fraîche
fresh basil or parsley


1. Sauté onions in oil and add courgettes, carrot and celeriac.
2. Season, then add boiling water to cover.
3. Cook for about 20 minutes or until tender.
4. Liquidise along with a generous amount of herbs.
5. Add crème fraîche, check seasoning and consistency and serve hot.

Morag Miller, St Peter’s, Dundee