WITH GINGER, coriander AND FENNEL

Celeriac is one of my favourite vegetables and I use this root in a lot of my recipes. While it may seem intimidating because of its otherworldly like appearance, it is very easy to trim and cook with.

Soups are not only for winter! They can be enjoyed all year round as they are so soothing and healing for the digestive tract. Celeriac is high in water-soluble fibre and is high in antioxidants, calcium, iron and magnesium. Adding ginger, cumin and fennel will warm the stomach and aid digestion.

Ingredients

• 1 Celeriac

• 2 pears

• 1 tbsp olive oil

• 2 leeks

• 2 inch piece of ginger (add another inch if you like it hot)

• 2 cloves Garlic

• 1 litre of vegetable stock

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp ground fennel seeds

• pinch of sea salt

• pinch of pepper

Method

1. Dice the leeks and finely chop the ginger and garlic

2. Peel and chop the celeriac and pear and set aside

3. In a large pot, heat up the olive oil

4. Add the leeks, ginger, garlic, cumin, coriander and fennel

5. Keep stirring until the leeks have developed a little bit of colour or until they are clear

6. Add the celeriac, pear, salt and pepper and vegetable stock

7. Make sure the stock is covering the vegetables. Add more stock or water if needed.

8. Cover with a lid and bring to a boil. Reduce to a simmer and cover with a lid for 30 -45 minutes.

9. Test with a fork to check that the celeriac and pear have been fully cooked. It should be smooth like butter

10. Take off the heat and set aside to let cool slightly

11. Blend with a hand blender, Vitamix or a high speed blender

12. Spoon into a soup bowl and sprinkle with ground fennel, coriander and sprouts

13. Enjoy!