Seasonal variations: this soup works well with carrots, Jerusalem artichokes or potatoes instead of celeriac-or use a mixture of vegetables. To make this soup more of a ‘meal in a bowl’ add some beans – we use tinned cannellini beans or chick peas which are full of protein. You could also add lentils – tinned or dried.
Serves 4-6 | Dietary: Vegan, Wheat Free (without the croutons)
Tip: A bouquet garni is a small bunch of herbs that you add to soups and stews to infuse the dish with flavour-it is removed before serving. Traditionally the herbs are “hard herbs” such as bay, rosemary, sage, thyme, all of which grow well in the British winter. You can tie them together with clean string (you can buy cooking string from kitchen shops) or use a heatproof plastic freezer clip-one that has been washed in a hot dishwasher or placed in boiling water before use to sterilise.
Tips: These croutons are a great way of using up stale bread-they are traditionally made with sourdough or ciabatta style bread. You can also use a wheat free or spelt bread. Croutons on their own (without added herbs) will keep for weeks in a sealed container out of the fridge-once you add fresh herbs they won’t last so long and need to be kept cold. If you like things spicy add some flaked chilli to the croutons. Croutons don’t need to be just for soup-they are also great added to pasta dishes, rice or salads. Vary the herbs that you use – parsley is ideal but basil, chives, dill, sorrel and coriander would also work.