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£1.19/100mlMost celeriac soups are whizzed with cream until silky smooth. This seasonal one from Lucas Hollweg is more of a rustic vegetable broth – chunky, savoury and exactly what’s called for on a chilly autumn evening. It also provides 2 of your 5 a day.
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Heat the oil in a large pan and add the onion, celery, carrot, rosemary, chilli flakes and salt; cook gently over a medium heat for about 10 minutes until the vegetables have softened. Add the celeriac and cook for 15 minutes, stirring often, then mix in the garlic and chard stalks; cook for a further 3 minutes.
Tip the spelt, stock and 1.25 litres water into the pan, bring to a boil, then simmer for about 20 minutes, or until the spelt is tender. Stir in the chard leaves and allow to wilt. Season if needed, then add the parsley, lemon zest and juice. Ladle into 4 bowls and scatter the cheese over each bowl just before serving. Enjoy with crusty bread on the side, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,477kJ/ 353kcals |
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Fat | 15g |
Saturated Fat | 3.2g |
Carbohydrates | 37g |
Sugars | 9.2g |
Fibre | 12g |
Protein | 11g |
Salt | 2.1g |
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