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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large saucepan, add the shallots, garlic and ginger and cook over a medium heat for about 5 minutes until softened but not coloured.
2. Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.
3. Liquidise the soup in a blender until silky smooth. If using a food processor whizz until smooth and then sieve it to catch any bits. Season and serve sprinkled with parsley.

Per serving

106 kcalories, protein 2.8g, carbohydrate 18.4g, fat 2.9 g, saturated fat 0.3g, fibre 8.4g, salt 0.53 g

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• DS81

  24 February 2009

  DS81 rated and commented on this recipe

  

  Really hearty and perfect for the cold weather.

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• Susyjohn

  15 March 2009

  Susyjohn rated and commented on this recipe

  

  Made this very easy soup for friends last night and it went down a storm. Fresh and tasty!

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• Noop

  06 June 2009

  Noop rated and commented on this recipe

  

  Used onion instead of shallots. Tasted good. But resembled baby food- didn't look particularly appetising.

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• Wendys Food

  09 July 2009

  Wendys Food rated and commented on this recipe

  

  My favourite soup, delicious

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Ingredients

• olive oil
• 4 shallots , finely sliced
• 2 garlic cloves , finely chopped
• thumb-sized piece root ginger , finely chopped
• 1 celeriac , about 800g in weight, peeled and roughly chopped
• 4 ripe pears , peeled, cored and roughly chopped
• 1l vegetable stock
• handful flat-leaf parsley , chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 45 minutes

Ingredients

• olive oil
• 4 shallots , finely sliced
• 2 garlic cloves , finely chopped
• thumb-sized piece root ginger , finely chopped
• 1 celeriac , about 800g in weight, peeled and roughly chopped
• 4 ripe pears , peeled, cored and roughly chopped
• 1l vegetable stock
• handful flat-leaf parsley , chopped

Per serving

106 kcalories, protein 2.8g, carbohydrate 18.4g, fat 2.9 g, saturated fat 0.3g, fibre 8.4g, salt 0.53 g

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