COVID-19 Update -Delivery

Celeriac & White Bean Soup (Serves 2)

  • 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
  • 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

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