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Celeriac & spelt soup

Celeriac & spelt soup

Most celeriac soups are whizzed with cream until silky smooth. This seasonal one from Lucas Hollweg is more of a rustic vegetable broth – chunky, savoury and exactly what’s called for on a chilly autumn evening. It also provides 2 of your 5 a day.

3.5 out of 5 stars(7) Rate this recipe
HealthyLow in saturated fat2 of your 5 a day7 plant varieties
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1 sprig/s rosemary, leaves finely chopped
  • 1 pinch/es dried chilli flakes
  • 1 tsp fine salt
  • 500g celeriac, peeled and cut into 1cm cubes
  • 3 clove/s garlic, crushed
  • 200g chard, stalks cut into 2-3cm lengths, leaves roughly chopped
  • 150g pearled spelt
  • 500ml fresh vegetable stock
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped
  • 1 unwaxed lemon, zest, plus a squeeze of juice
  • 25g Parmigiano Reggiano, finely grated

Method

  1. Heat the oil in a large pan and add the onion, celery, carrot, rosemary, chilli flakes and salt; cook gently over a medium heat for about 10 minutes until the vegetables have softened. Add the celeriac and cook for 15 minutes, stirring often, then mix in the garlic and chard stalks; cook for a further 3 minutes.

  2. Tip the spelt, stock and 1.25 litres water into the pan, bring to a boil, then simmer for about 20 minutes, or until the spelt is tender. Stir in the chard leaves and allow to wilt. Season if needed, then add the parsley, lemon zest and juice. Ladle into 4 bowls and scatter the cheese over each bowl just before serving. Enjoy with crusty bread on the side, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,477kJ/ 353kcals

Fat

15g

Saturated Fat

3.2g

Carbohydrates

37g

Sugars

9.2g

Fibre

12g

Protein

11g

Salt

2.1g

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