One of my favourite things about the colder weather is that it signifies soup season, and soup is the easiest lunch or starters offering ever. This one is packed with delicious wintery flavours of celeriac with just a touch of nutmeg and coriander.
Celeriac is also in season right now, and it's loaded with important vitamins, such as vitamins B6, C and K, and it's a great source of fibre. Plus, it tastes delicious!
Don't be put off by it's unusual appearance - once it's peeled and chopped, it doesn't look that different from parsnips.
300g fresh fennel, finely chopped (including the green part)
230g celeriac, finely chopped
1 garlic clove, finely chopped
2 tbsp olive oil
1 tsp coriander seed
¼ tsp ground nutmeg
1 vegetable stock cube
140g butter or 2 tbsp coconut cream
Juice of 1 lemon
salt & ground black pepper, to season
A handful fresh dill or tops of fennel, chopped, to garnish
Handful of gluten-free croutons (Optional)
Please get in touch and find out more - I offer a free 30-minute exploratory call.