Name: Cream of Spinach & Celeriac Soup
Ingredients: 2 Tbsp Oil or butter; 1 piece Onion or leek (thinly sliced); 3 cloves Garlic (minced); 4 cups Vegetable broth (more if you want the soup thinner); Splash Lemon juice; 1¼ lbs Celeriac (approximately 1 bulb, cubed); 1 potato Potato (medium sized, cubed); 7 oz Fresh spinach leaves; To taste Grated nutmeg; To taste Salt and black pepper; ¼ cup Pine nuts (or roasted squash seeds, to garnish (optional))

Cream of Spinach & Celeriac Soup

A smooth, comforting soup made with celeriac, potato, and spinach. Simmered until tender, blended until creamy, and finished with nutmeg and a hint of lemon, it’s perfect topped with toasted nuts or seeds for added crunch.

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Ingredients

Oil or butter 2 Tbsp
Onion or leek, thinly sliced 1 piece
Garlic, minced 3 cloves
Vegetable broth, more if you want the soup thinner 4 cups
Lemon juice Splash
Celeriac, approximately 1 bulb, cubed 1¼ lbs
Potato, medium sized, cubed 1 potato
Fresh spinach leaves 7 oz
Grated nutmeg To taste
Salt and black pepper To taste
Pine nuts, or roasted squash seeds, to garnish (optional) ¼ cup

Instructions

Heat the oil (or butter) in a soup pot over medium heat. Add the onion (or leek) and cook for about 5 minutes or so until the onion has softened but has not yet browned. Add garlic and cook for 1 minute more.
Add the celeriac and potato to the pot and pour the broth over the vegetables.
Bring mixture to a boil, lower the heat and simmer for 10-15 minutes until the vegetables are soft.
Add the spinach and allow it to wilt.
Allow the mixture to cool just enough to safely place in a food processor, then puree until smooth.
Return puree to the pan and season to taste with salt, black pepper, nutmeg, and lemon. Reheat gently.
OPTIONAL: Heat a non-stick frying pan (do not use oil) and add the pine nuts. Roast until golden brown, stirring occasionally so they do not stick. Sprinkle them over the top of the soup and serve.