INGREDIENTS:
- 1 bulb celeriac, diced
- 1 leek, diced (just the white part)
- 1 clove garlic, crushed
- 1 large potato, diced
- 50g butter
- 3 tsp TURMERIX
- 3 cups chicken or vegetable stock
- 1 can cannelloni beans
DIRECTIONS:
- In a heavy based pan add butter on medium heat
- Once melted add leek & garlic & saute until leek becomes translucent
- Add the TUMERIX & stir for a further minute
- Add the potato, celeriac, stock & liquid from the white beans
- Bring to a boil & simmer on low heat until potato & celeriac are cooked & easily penetrated with a knife or skewer
- Remove from heat & allow to cool slightly, using a stick blender blend mixture until smooth
- Season with salt
Serve in soup bowls garnishing with cream, pesto and/or cracked black pepper
