It’s the time of year for warming soups, especially those made with root vegetables. Celeriac lends itself very well to this purpose, with its distinctive yet delicate flavour, and its ability to soften and thicken the texture of the soup. Choose one that is heavy for its size, as they are sometimes hollow in the middle. Scrub well and use a large knife to cut it in half – this make it easier to peel.

You can use stock cubes, bouillon powder such as Marigold or, even better, home-made vegetable or chicken stock, plus a little milk if you like. For a vegan version, simply replace the dairy ingredients with non- dairy products. Any leftover soup will keep for several days in the fridge, or can be frozen.

Ingredients

• 1 medium onion
• 15g butter
• 2 medium potatoes
• 1 medium celeriac
• 1.2 litres stock, plus a little milk (optional)
• Salt and pepper
• A handful of parsley leaves
• 2 tablespoons Greek yoghurt, single cream or crème fraiche

Method

Peel and roughly chop the onion.

Melt the butter in a large pan and fry the onion over a low heat, stirring frequently, for about 5 minutes, without letting it brown.

Peel and cut the potatoes into 1cm chunks and add them to the pan.

Cut the celeriac in half from top to bottom, and lay the flat side on your board.

Cut away the peel thickly to remove the coarse fibres just below the skin.

Chop into 1cm cubes and add them to the pan, stirring to combine them with the onions and potatoes.

Add the stock, bring to the boil, then cover the pan and simmer for about 15 minutes, or until the celeriac is soft to the point of a sharp knife.

Add a little more water, or milk, if it seems too thick.

Remove the pan from the stove and allow it to cool slightly.

Taste, and add pepper and salt if necessary.

Add the parsley to the soup, then blend it using a stick blender, liquidiser or food processor until it is smooth and lump-free.

For a more chunky texture reserve a ladleful of unblended soup and return it to the pan afterwards.

Before serving, reheat the soup and stir in the yoghurt, cream or crème fraiche. Alternatively you could add these to the bowls as you serve the soup.