Contributed by (adapted from a recipe in "The Vegetarian Winter, 2005")

This soup is thick, hearty and slightly sweet, and goes well with whole grain toast. For a thinner consistency, use 150ml of pear juice instead of pears. It is dairy-free and keeps well in the freezer.

Ingredients

1tbsp / 15ml vegetable oil
1/2 an onion, finely chopped
2 cloves garlic
1tbsp / 15ml brown sugar (optional - brings out pear flavor over celeriac)
2 bay leaves
1 small chunk of ginger and/or 2tsp garam masala
1 celeriac, peeled and chopped (soak chunks in salt water to keep color)
3 pears, peeled and chopped
1/2pint / 850ml vegetable stock
2-3 small potatoes, peeled and chopped
salt and freshly ground pepper

Instructions

1. Heat the oil, add the onion and sweat for about 5 minutes. Add garlic, sugar, and spices and continue to cook on a low heat for about 10 minutes, stirring frequently.

2. Add the chopped celeriac, pear, potato and broth and simmer for about 30 minutes.

3. Remove bay leaves and liquidize the soup. (Pour soup into blender or use a hand-held blender wand in the pot.)

4. Reheat before serving and add salt and pepper to taste.

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