Celeriac soup with rocket and parsley gremolata

Ingredients

• 2 tsp olive oil
• 1 onion, peeled and roughly chopped
• 2 celery sticks, roughly sliced
• 1 medium celeriac, peeled and roughly chopped
• 1.2 litres low-salt vegetable stock
• Freshly ground black pepper

For the gremolata

• 1 garlic clove
• Finely grated zest of 1/2 lemon
• A handful of parsley leaves
• A handful of rocket
• 3 tsp extra virgin olive oil

Method

Heat the olive oil in a large saucepan over a medium-low heat. When hot, add the onion and celery. Fry gently for about 5 minutes until softened, adding a little water if the veg look a little dry.

Stir in the celeriac and stock and simmer for 20 minutes, until the celeriac is completely soft.

In the meantime, put all of the gremolata ingredients into a food processor and pulse until finely chopped. Add a little water (up to 1 tbsp) to let down the consistency of the gremolata, if preferred.

Using a free-standing or stick blender, blitz the soup until smooth and creamy. Serve topped with a dollop of gremolata and a sprinkling of pepper.

Recipe extracted from The Breast Cancer Cookbook by Professor Mohammed Keshtgar (Quadrille £20) Photography: Jan Baldwin

Visit our Soup and stew recipes section for more delicious recipes to get you through winter.