Pink celeriac and beetroot soup

KNOBBLY and a bit awkward to handle, celeriac needs only the minimum of peeling, as most of the nutrients are found just beneath the skin. Like beetroot, it is full of the kind of complex carbohydrates loved by your gut biome. The delicate flavours of the two root vegetables combine beautifully here to make a creamy and filling soup. SERVES 4 (210 calories) 3 tbsp olive oil 1 small onion, chopped 350g beetroot, peeled and chopped into 1½-2cm cubes

800g celeriac, peeled and chopped into 1½-2cm cubes

2cm root ginger, peeled and diced Juice of ½ lemon ¼ -½ tsp chilli flakes 1 litre vegetable stock, Grated cheese or toasted nuts to serve (optional) HEAT the olive oil in a medium-sized pan and saute the onion for about 5 minutes or until it has softened. Add the beetroot, celeriac, ginger, lemon juice and chilli flakes, then pour in the stock. Bring to the boil and simmer, covered, for about 20 minutes, or until the vegetables are tender. Puree the soup with a hand blender, adding more stock if you like a looser consistency. Season to taste and serve, topped with a match box-sized piece of cheese, grated (add 160 calories), or a few toasted nuts (add 60 calories).