Celeriac, cabbage and potato soup
On cold days this simple yet hearty Celeriac, cabbage and potato soup really warms me up. It’s also healthy and so fits in most diets – including vegan,food combiningor detox programmes. You can serve it with a dollop of Greek yoghurt or crème fraîche if dairy is not an issue for you!
Ingredients
Method
- Finely chop the onion and garlic.
- Shred the cabbage. Peel the potatoes and celeriac, then cut them roughly into 3cm chunks.
- Heat 1 Tbsp olive oil in a large pan, then gently sauté the garlic and onion for about 5 minutes until translucent. Add the potatoes and celeriac and stir for a couple of minutes.
- Add the vegetable stock, bring to the boil and simmer for 20 minutes until the potatoes are tender. Add the shredded cabbage and cook for another 5-10 minutes.
- Remove the bay leaf, add the cider vinegar and serve.