Healthy garlic soup
Rabu, 03 Juli 2019
INGREDIENTS
1 garlic bulb
1½ tbsp essential olive oil
1 large onion, chopped
4 essential celery stalks, finely diced
½ tsp celery salt
1 celeriac (about 700g), chopped
1 litre fresh vegetable stock
25g pack chives, chopped
50g pine nuts, toasted
1½ tbsp essential olive oil
1 large onion, chopped
4 essential celery stalks, finely diced
½ tsp celery salt
1 celeriac (about 700g), chopped
1 litre fresh vegetable stock
25g pack chives, chopped
50g pine nuts, toasted
DIRECTIONS
1. Preheat the oven to 190˚C, gas mark 5. Cut
off and discard the top 1 / 3 of the garlic bulb. Drizzle with ½ tbsp olive
oil, season, wrap in foil and roast for 40 minutes.
2. Meanwhile, heat the remaining 1 tbsp oil
in a large saucepan. Add the onion, celery, celery salt and a grinding of black
pepper, then sauté for 8 minutes. Add the celeriac, stock and 250ml water;
simmer until very soft or for about 25 minutes.
3. When the garlic is cooked, squeeze the cloves
from their skin into the celeriac pan. Purée everything in a food processor or
blender until smooth; season. Pour into 4 bowls, scatter with the chives and
pine nuts and drizzle over a little extra olive oil, if liked.