CAULIFLOWER AND CELERIAC SOUP
Prep time 10 mins Cooking time 45 mins Serves 6 1 onion, chopped 1 celery stalk, finely chopped 4 tbsp butter 5-6 large cauliflower florets, roughly chopped ½ celeriac, chopped 2 apples, peeled and chopped 4 sprigs of thyme 1-2 litre chicken stock Sweat the onion and celery in butter over a low heat for 10-15 minutes. Add all but a handful of the cauliflower to the pan, together with the celeriac, apple and thyme. Add 1 litre of the chicken stock. Cover the pan with a lid and simmer for about 30 minutes or until the celeriac is tender. Pulse the mix in a blender until the vegetables are smooth, and season to taste. Dilute the soup with more stock, if needed. Chop the remaining cauliflower finely and fry in butter until crispy, then scatter over the soup before serving.