Runner's World (UK)

Celeriac soup, horseradis­h kefir cream


This is a gut-friendly midweek dinner

172 kcals 10g fat 5g protein 19g carbs*

Serves 6

1 celeriac, peeled and cut in wedges 1½ tbsp honey 2 tbsp olive oil 1 tsp dried thyme

1 garlic bulb, top sliced off

2 leeks, chopped 1.5L veg stock 125ml kefir 30g chopped hazelnuts, toasted

Salt and pepper

For the kefir cream:

60ml kefir 1 tbsp grated horseradis­h root ½ lemon, juiced and zested ½ tsp salt, pinch of pepper Handful of parsley, chopped


Heat the oven to 180C. Coat the celeriac in honey, drizzle with half the oil and toss with salt, pepper and thyme. Place in an ovenproof dish, then put the garlic bulb in face-down; roast for 1 hr, tossing the celeriac (remove garlic after 45 mins. 2 In a large saucepan, heat the remaining oil and sauté the leeks until soft. Turn off the heat and add the celeriac and roasted garlic cloves, squeezed from their skins.

3 Add a ladle of stock to the baking tray, collect the juices and add to the pan along with the rest of the stock, plus kefir. Use a hand blender to mix until smooth. 4 For the kefir cream, combine the ingredient­s in a bowl. Serve soup with a drizzle of kefir cream and the hazelnuts.

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