Kingsbridge Kitchen - Celeriac & Thyme Soup
A simple but nutritious meal paired with fresh vegetables. Celeriac is a good source of B vitamins which play a major role in energy production.
2 heads of celeriac (peeled and cut into small chunks)
3 sticks celery (chopped)
1 onion (peeled and chopped)
5 cloves garlic (chopped)
30g thyme leaves (removed from the stems)
1ltr milk (semi skimmed)
1ltr veg stock
50ml rapeseed oil
10g flaked almonds
• Heat the oil in a heavy based saucepan on a medium heat.
• Add the onion, celery and thyme, sweat for 5 mins making sure not to brown them.
• Add the celeriac, garlic, milk and veg stock. Simmer for 45 mins or until the celeriac has softened.
• Blitz the soup with a stick blender and season with salt and pepper.
• Pass it through a sieve to get any lumps out.
• Serve with toasted almonds and wheaten.
Homemade wheaten bread is a high energy choice that will provide some fibre. Paired with a delicious bowl of soup or alongside a salad it combines well with almost anything.
325g wholemeal flour
325g plain flour
30g brown sugar
15g bicarbonate of soda
115g butter (melt and cool) 560ml buttermilk
• Preheat oven to 170°C.
• Butter and line two 1lb loaf tins with baking parchment.
• Mix the flours with the salt and the bicarbonate of soda.
• Add the sugar and mix well.
• Mix the buttermilk, milk and butter together and add to the dry mix.
• Combine well and pour into loaf tins.
• Scatter some oats over the top of each loaf and bake for 45 mins to 60 mins.
• Check by inserting a skewer into the centre of one of the loaves if it comes out clean then they are ready.
• Turn out onto a wire rack to cool.