Ingredients

• 1 tbsp olive oil
• ½ onion
• finely sliced
• 1 garlic clove
• crushed
• ½ large potato
• peeled
• chopped
• ½ celeriac
• peeled
• chopped
• salt and freshly ground black pepper
• 300ml/½ pint hot vegetable stock
• 1 tbsp fresh chopped chives
• to garnish

Directions

• Heat the olive oil in a saucepan
• add the onion and fry over a gentle heat until softened.
• Add the garlic and cook for one minute.
• Add the potato and celeriac and season
• to taste
• with salt and freshly ground black pepper.
• Add the stock and cook for ten minutes
• or until the potato and celeriac have softened. Remove the vegetables and stock from the heat and leave to cool for a few minutes
• before blending with a stick blender. Alternatively do not blend fir a rustic style soup.
• To serve
• pour into a bowl and garnish with chopped chives.