Celeriac & quince soup

Celeriac & quince soup

starter | serves 4

1. Add a generous glug of oil to a large pan and place over a medium-low heat, then add all of the other ingredients. Cook slowly for 20–25 minutes until the vegetables start to soften, stirring occasionally to make sure nothing catches on the bottom.
2. When everything is softened, pour in enough boiling water to cover the vegetables by 2cm. Pop the lid on and gently simmer for 20–25 minutes, until the vegetables are cooked through. Use a stick blender to
blitz to the consistency you like.
3. Top the soup with a swirl of crème fraîche, a little picked dill and a handful of chopped toasted walnuts.

Per serving 140 cals, 11g fat (2.5g saturated), 3g protein, 6g carbs, 5g sugars

 





from Issue 42

ingredients

• Olive oil
• 1 large celeriac, peeled
and roughly chopped
• 1 quince, peeled, cored
and roughly chopped
• 2 banana shallots, peeled
and roughly chopped
• 2 garlic cloves, roughly chopped
• 1 chicken stock cube, crumbled
• 1 tsp ground cumin
• A pinch of ground cinnamon
• 1 tsp sugar
• 1 tbsp crème fraîche, to serve
• Dill, to serve
• A small handful of walnuts, chopped and toasted in a little butter, to serve

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