Project Description

Celeriac is that big ugly root vegetable from the celery family (the root ball from celery I think) that is in the shops right now. It makes a lovely soup as it is slightly sweet so paired with the lemon parsley pesto it makes a delicious lunch served with good wholegrain bread.

1/2 celeriac, peeled and chopped
1 white onion, peeled and sliced
2 small parsnips, peeled if necessary or scrubbed and sliced
2 sticks celery, sliced
2 cloves garlic, crushed
1 tsp thyme and 1 tsp sage
2 tbsp olive oil
2 tsp himalayan salt

1x400g tin haricot beans, in unsalted water


Parsley and lemon pesto
1 30g pack parsley, trimmed of tough stalks and roughly chopped
1 small clove garlic, crushed
Zest of 1 lemon
1 tbsp lemon juice
4 tbsp extra virgin olive oil
1/4 tsp salt

Method for soup

Put all the ingredients into a large saucepan except the beans and salt.
Heat the pan and add the oil.
Cook with lid on for a few minutes to create some steam.
Add the beans including their water and a tin and a half of water and bring to the boil.
Simmer for 20 minutes with lid on until everything is soft.
Add the salt and liquidise (hand blender is best) and add more water if it is too thick and add more salt if necessary.

Make the pesto – blitz all the ingredients in your food processor and serve soup drizzled with a tablespoon of the pesto.