Chunky celeriac soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.
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Add the tomato purée and chilli flakes and cook for a further minute.
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Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.
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Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- ½ red onion, roughly chopped
- 150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes
- 1 tbsp tomato purée
- pinch dried chilli flakes
- 100g/3½oz puy lentils
- 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)
- salt and freshly ground black pepper
- fresh basil leaf, to garnish
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