How to Prepare Tasty Aubergine and Celeriac soup

Aubergine and Celeriac soup. Celeriac, also known as knob celery, is increasingly popular in Spain. More delicately flavoured than celery, this lovely white root vegetable is easy to peel and If you can't find celeriac in the market, you can use young celery sticks, but make sure you strain the soup afterwards to remove any stringy fibres. When the season changes, it's easy for me to get excited about using sweet potatoes, butternut squash, and greens.

Season soup with salt and pepper. James Martin's celeriac soup is a great winter dish. Leave out the bacon for a vegetarian version. You can have Aubergine and Celeriac soup using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Aubergine and Celeriac soup

1. You need 1 of medium Aubergine.
2. You need 1 of small Celeriac.
3. Prepare 1 of leek.
4. Prepare 1 of tomato.
5. Prepare 1 of onion.
6. It's 2 cloves of garlic.
7. You need of Salt.
8. Prepare of Pepper.
9. You need of Olive oil.
10. Prepare of Lemon juice.

Serve with crispy pancetta and/or croûtons for crunch. Reheat the soup, adding more milk if it's too thick, and serve with the hot roasted celeriac and chicken. Marcus Wareing's combination of rich aubergine, fresh yoghurt, cumin and coriander. Put the quinoa in a bowl and mix in the mushroom aubergine mixture.

Aubergine and Celeriac soup instructions

1. Preheat the oven to 190 degrees.
2. Dice the onion and saute it in a medium sized pan.
3. Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes.
4. Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek.
5. After a few more minutes add a tomato, chopped fairly small (optional).
6. Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry.
7. Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready.
8. Cook it for five minutes or so and then blend until smooth. Adding water if it needs it..
9. Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste.

Prepare a baking tray by covering with lightly oiled baking paper. This wonderfully comforting soup has a delicious, unusual flavour that will keep your fellow diners guessing. Add the celeriac, cauliflower, and beans and cook for. Julianne Jones makes this lovely, luscious soup simply by pureeing celeriac (celery root) with celery and vegetable stock—there's no cream. Heat the oil in a large pan.