- 1 celeriac
- 1 onion
- 1 garlic clove
- 3 pears
- A handful of flat leaf parsley
- 1 lemon
- 1 vegetable stock cube
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1ltr boiling water
- 1.
Quarter the celeriac. Slice off the skin and knobbly bits. Cut into 2-3cm chunks. Halve, peel and finely chop the onion. Peel and finely chop or grate the garlic.
- 2.
Set a large pan over a high heat to warm for a few mins. Add 1 tbsp oil to the pan, followed by the veg and garlic. Season well with salt and pepper. Sizzle and stir for 5 mins.
- 3.
Pour in 1 ltr boiling water. Add the stock cube. Simmer for 20 mins or till the celeriac is tender.
- 4.
While the soup simmers, peel, core and roughly chop the pears. Roughly chop the parsley. Zest the lemon.
- 5.
Ladle the soup into a blender and add the pears, parsley, lemon zest and a squeeze of lemon juice. Blitz till smooth. Alternatively, add everything to the pan and use a hand-held blender to blitz. Taste and add more seasoning or lemon juice if you think it needs it. Serve in warm bowls.