Beetroot and celeriac soup
Preparation time 30 minutes
Cooking time 30 minutes
3 tbsp olive oil
1 small onion, chopped
350g beetroot, peeled chopped into 2cm size cubes
800 g celeriac, peeled and chopped into 2cm cubes
2cm root ginger, peeled and diced
Juice of 1 lemon
¼ tsp chilli flakes
1 litre of vegetable stock
Heat the oil in a medium size saucepan and sauté the onion for 5 minutes until soft.
Add the beetroot, celeriac, lemon, ginger and chili flakes
Pour in the stock, bring to the boil
Simmer, covered for about 20 minutes until the vegetables are soft.
Puree the vegetables with a hand blender adding more stock if you need to.