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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • ½ large celeriac
  • 450 g potatoes
  • 1 litre vegetable stock
  • 1 bay leaf
  • 1 pointed cabbage
  • 1 Tbsp apple cider vinegar

Method
 

  1. Finely chop the onion and garlic.
  2. Shred the cabbage. Peel the potatoes and celeriac, then cut them roughly into 3cm chunks.
  3. 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.
  4. 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.
  5. Remove the bay leaf, add the cider vinegar and serve.