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Anti-inflammatory recipe 14

This celeriac and pea soup is rich and creamy – perfect for lunch or a starter at dinner. Celeriac along with its close relative celery belongs to the parsley family. It contains poly-acetlyene anti-oxidants which have anti-cancer properties and a host of minerals including calcium, copper, iron and managnese along with vitamins A, C, E and K. Said to be good for arthritis and to reduce swelling.

Celeriac and pea soup

Serves 4 –

  • 1 large celeriac root (peeled and cubed)
  • 1 onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 200g frozen peas (defrosted)
  • 1 litre vegetable stock (homemade or from a low salt stock cube)
  • olive oil
  • salt and pepper
  • Dairy free yoghurt and parsley to garnish

Method –

  • Gently heat a tablespoon of olive in a very large sauce pan. Add the onions and cook for about 8 minutes until soft but not brown.
  • Add the garlic, thyme and salt and pepper to taste. Cook for another 2 minutes being careful not to let it burn.
  • Add the celeriac, pop on the lid and cook on a low heat for 5 minutes.
  • Add the peas, pop on the lid and cook for another two minutes.
  • Pour in the stock and simmer for about 20-25 minutes until the celeriac is very soft.
  • Remove from the heat, leave to cool for a few minutes then use a hand-held or freestanding blender whizz until smooth.
  • Return to the heat if necessary, but do not boil, and serve. Garnish with a spoonful of dairy-free yoghurt, a drizzle of olive oil and thyme.

Tips –

  • For extra thick soup add a medium sized diced potato along with the celeriac.
  • For added heat add a pinch of chilli powder along with the garlic.
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