Aubergine and Celeriac soup
Aubergine and Celeriac soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergine and celeriac soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Aubergine and Celeriac soup Harry Jordan. 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. Celeriac, also known as knob celery, is increasingly popular in Spain.

Aubergine and Celeriac soup is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Aubergine and Celeriac soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

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 it.

The ingredients needed to make Aubergine and Celeriac soup:
  1. Prepare 1 medium Aubergine
  2. Make ready 1 small Celeriac
  3. Get 1 leek
  4. Take 1 tomato
  5. Get 1 onion
  6. Make ready 2 cloves garlic
  7. Get Salt
  8. Take Pepper
  9. Prepare Olive oil
  10. Get Lemon juice

This versatile vegetable pairs well with strong flavours like seafood and pancetta. Rustle up this healthy vegan celeriac. Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper.

Steps to make Aubergine and Celeriac soup:
  1. Preheat the oven to 190 degrees
  2. Dice the onion and saute it in a medium sized pan
  3. 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
  4. Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek
  5. After a few more minutes add a tomato, chopped fairly small (optional)
  6. Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry
  7. 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
  8. Cook it for five minutes or so and then blend until smooth. Adding water if it needs it.
  9. Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste

Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Make this low calorie creamy celeriac soup topped with crispy chorizo and rosemary for a hearty weekend fix, plus it's ready in under an hour, too. We've got plenty more soup recipes here.

So that’s going to wrap this up with this special food aubergine and celeriac soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!