Thanks so much for all your love and concern after my last post. Kye’s all better now, although we do still have a few tests coming up to try and find the cause of all the pain he felt. I’ve got my fingers crossed it was just some weird virus and that will be that. So as one kid went back to school this week, the other came down with a cold. I really can’t complain as we’ve all been happy and healthy for as long as I can remember. This was possibly the first winter since having kids that we’ve not spent weeks on end blowing our noses, so for that I am thankful. But it does mean I’ve had a sick little kid at home desperately in need of some love and nourishment the past few days, and as she is the soup queen of the house it only made sense to get some on for lunch.
I’ve been on a little bit of a celeriac bender lately, ever since I posted this salad recipe and was lucky enough to pick up two huge ones on special for just $1.50 each recently. I’ve been slowly getting through one of them all by myself by making bowlfuls of that salad for lunch most days, but I knew I needed to turn the other into a soup if I was to use it all up before it got old.
I used to use celeriac lots when I lived in Sydney years ago, but sadly it’s not the easiest thing to come across back home in NZ (hopefully times have changed and I am now wrong in saying that?) so for years I went without. I looked into buying seeds to grow it myself, but lets just say that’s as far as I got. Living over here in Australia (or in a city in general) really does have it’s advantages. Our local fruit and vege store is amazing and always has exciting vegetables for me to play with and then there’s our local farmers markets, where I stock up on all our staples and seasonal treats (huge trays of strawberries at the moment!).
This soup couldn’t be any easier. Celeriac and potato form the base and gives this soup it’s lovely creamy texture without the need of cream, while the little drizzle of peppery rocket (arugula) oil peps things up and also gives a lovely contrast visually. We set up the rug outside and ate lunch in the sun, where it’s always a damn-site warmer than inside our ice-box of a house.
I hope you’ve all been well and healthy. Next up I’ve got an exciting post to share and I promise, no more talk about sick kids. xx
creamy celeriac soup with rocket oil
I used homemade vegetable stock which I’d chucked a few sliced tomatoes into as well. This did make the soup have a slightly darker colour than most celeriac soups would have, but I loved the nice little bit of sweetness the tomatoes added to the overall flavour. If you don’t have any rocket, or can’t be bothered making the oil I reckon a little drizzle of any kind of pesto would be great too. Either homemade or store-bought.
1 tablespoon olive oil
1 medium onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 large celeriac, peeled and cut into 2cm chunks
2 medium potatoes, peeled and cut into 2cm chunks
1 litre (4 cups) vegetable stock (I used homemade)
sea salt, to taste
a good big handful of rocket (arugula) leaves
3 tablespoons extra virgin olive oil
Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook while stirring for 1-2 minutes or until fragrant and tender. Add celeriac, potato and stock, season with a little sea salt. If your stock doesn’t cover the vegetables, top up with a touch more if you have extra, or just use water to cover. Bring up to the boil, then reduce heat to a simmer and cook, uncovered for 20-25 minutes or until the vegetables are really tender. Remove from the heat and blend until smooth using a stick blender or regular blender (in batches, if necessary). Thin with a little water to reach the desired consistency and season with sea salt, to taste. Serve soup hot drizzled with a little rocket oil (I also sprinkled over some baby parsley leaves and rosemary flowers).
To make the rocket oil, blend rocket leaves and oil together in a mini processor until smooth paste forms. Pass through a fine sieve, using a metal spoon to extract as much oil as you can from the paste. Discard leftover rocket and season the oil with a little salt.