Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, aubergine and celeriac soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
James Martin's celeriac soup is a great winter dish. Leave out the bacon for a vegetarian version. Serve with crispy pancetta and/or croûtons for crunch.
Aubergine and Celeriac soup is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Aubergine and Celeriac soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook aubergine and celeriac soup using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine and Celeriac soup:
- Prepare 1 medium Aubergine
- Prepare 1 small Celeriac
- Get 1 leek
- Get 1 tomato
- Prepare 1 onion
- Make ready 2 cloves garlic
- Take Salt
- Make ready Pepper
- Get Olive oil
- Make ready Lemon juice
This vegan celeriac soup is simply delicious. Velvety and smooth this soup has a beautiful slightly nutty celery flavor. But the other day I was at the supermarket and saw an abundance of celeriac and finally decided it was time to overlook it's appearance and give it a try. Cream of celeriac soup with blue c… Spaghetti with cream of mushrooms … Aubergine and tomato pesto millefe… Vegetable and tuna patties.
Instructions to make Aubergine and Celeriac soup:
- Preheat the oven to 190 degrees
- Dice the onion and saute it in a medium sized pan
- Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes
- Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek
- After a few more minutes add a tomato, chopped fairly small (optional)
- Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry
- Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready
- Cook it for five minutes or so and then blend until smooth. Adding water if it needs it.
- Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste
Grown in summer, harvested in late fall -root vegetables like yams, parsnips, turnips, beets, and celeriac, just to name a few, are resilient enough to be wintered over. THE mellow flavour of aubergines makes for a perfect soup. Enjoy as a starter or as a filling lunch with some crusty bread. A simple & delicious vegetable soup. Steamed aubergines with charred chilli salsa (pictured above).
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