Winter warmers
maple and miso celeriac soup
Make the most of this underused root vegetable with a rich soup. White miso adds extra umami and balances the earthy celeriac and sweet maple syrup. Swap the double cream for a plant-based cream to make this vegan.
1 HOUR 10 MINUTES | SERVES 4-6 | EASY |
celeriac 1 large
olive oil 3 tbsp
maple syrup 2 tbsp
thyme a few sprigs, plus extra to serve
garlic 3 cloves, unpeeled
onion 1, finely chopped
white miso 3 tbsp
vegetable stock 1 litre
double cream 200ml, plus extra to serve
1 Heat the oven to 200C/fan 180C/gas 6. Peel the celeriac and cut into 2cm cubes, then tip onto a baking tray and drizzle over 2 tbsp of the oil and the maple syrup. Season, scatter over the thyme sprigs and whole garlic cloves, and toss well. Roast for 35-40 minutes or until the celeriac is tender throughout and lightly caramelised around the edges.
Heat the remaining 1 tbsp of oil in a stock pot over a medium heat and fry the onion for 10 minutes until tender but not golden. Add
