Celariac and Spinach Soup

Celariac and Spinach Soup  – Jeni Boyd

It doesn’t sound that exciting but it has become one of our favourite ‘allotment soups’.

550g celeriac, roughly chopped

200g spinach

1 leek, sliced

1 litre water

250ml of wine (or add equivalent of water as you can’t taste it so why waste it?)

Salt and pepper to taste.

  • Put all the ingredients in a large saucepan, no need to ‘fry’ anything off first.
  • Bring pan to the boil – this automatically happens when you get bored and turn your back for a nanosecond.
  • Simmer for 20-25 mins then remove from heat.
  • When cooled a little blitz with a hand blender or other kitchen gadget.

It really does make a delicious soup – in spite of my initial misgivings.