Celeriac & spelt soup

Name: Celeriac & spelt soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 medium onion, finely chopped; 3 stalks celery, finely chopped; 1 medium carrot, finely chopped; 1 sprig/s rosemary, leaves finely chopped; 1 pinch dried chilli flakes; 1 tsp fine salt; 500 g celeriac, peeled and cut into 1cm cubes; 3 clove/s garlic, crushed; 200 g chard, stalks cut into 2-3cm lengths, leaves roughly chopped; 150 g pearled spelt; 500 ml fresh vegetable stock; 25 g pack flat leaf parsley, leaves roughly chopped; 1 unwaxed lemon, zest, plus a squeeze of juice; 25 g Parmigiano Reggiano, finely grated

Most 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.

3 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseStarter
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp olive oil
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 medium carrot, finely chopped
1 sprig/s rosemary, leaves finely chopped
1 pinch dried chilli flakes
1 tsp fine salt
500g celeriac, peeled and cut into 1cm cubes
3 clove/s garlic, crushed
200g chard, stalks cut into 2-3cm lengths, leaves roughly chopped
150g pearled spelt
500ml fresh vegetable stock
½ x 25g pack flat leaf parsley, leaves roughly chopped
1 unwaxed lemon, zest, plus a squeeze of juice
25g Parmigiano Reggiano, finely grated

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