We have a small vegetable box delivered every two weeks. (One day, I’d like to grow more of my own veggies, but we’re not quite there yet). We get our box delivered by The Farm Shed and it forms the basis of most of our meals for the two week period. It means we stick with eating seasonally, and it saves us quite a bit.
Sometimes we get lesser known vegetables and I have to think about what to do with these. Bella posted a comment this week on FHW about a beetroot and chilli soup she is going to try – that sounds delicious. I’ve got loads of beetroot I need to do something with, but this week we also had some celeriac left over. This is a big knobbly root vegetable which tastes faintly of celery. It’s actually rather nice!
I had a feeling that I had a recipe somewhere for celeriac and fennel soup. Could I find it this morning? No. Could it be something I imagined? Quite possibly. So this soup is one I’ve just made up on the hoof.
I took a quarter of a large celeriac, a fennel bulb, a small onion and a carrot and chopped these up into 1cm chunks. I turned these over in olive oil for 5 minutes, then added 1 1/4 pints of water and let it simmer for 20 minutes. (This makes enough for 3 of us).
When it had cooked, I whizzed it up in the liquidiser. This is the result.
Have you experimented with any unusual soups?
Until next time, Tawney x