CHILLED CELERIAC AND MINT SOUP

CHILLED CELERIAC AND MINT SOUPP

Wheat, gluten, corn, nightshade, egg & nut free; can be animal milk or soya free

A delicious delicate and creamy soup for a summer evening; the fresh herbs prevent it tasting too rich or cloying.

500g trimmed celeriac root

1 large leek

1.2 litres wheat and gluten-free vegetable

stock

220ml cow’s goat’s, soya or oat cream,

depending on what you can eat

sea salt and white pepper

handful of fresh chives, chopped

6 sprigs young, fresh mint

Cut the celeriac into large dice and trim and

slice the leek thickly.

Put both into a pan with the stock, bring to

the boil and simmer for 20–30 minutes or

until the celeriac is quite soft.

Purée in a food processor.

Return to the pan or a bowl and allow to cool.

Add the cream and season to taste with salt

and pepper, then chill.

When ready to serve adjust the seasoning if it

needs it then serve in bowls sprinkled with

the chopped chives and decorated with the

top of the sprig of mint.

SERVES 6 – PPER PPORTION

88cals – 2.6g protein

5.4g total fat – 1.1g sat / 0.5g mono / 0.1g poly

6.6g carbohydrate of which 5g sugar

4.6g fibre – 176mg sodium / 0.44g salt