Easiest Way to Make ��️ Yummy Aubergine and Celeriac soup Recipes ��️ by Heston Blumenthal

Making Recipes Aubergine and Celeriac soup using 10 ingredients and 9 steps

Aubergine and Celeriac soup. - Steamed aubergines with charred chilli salsa (pictured above). Yotam Ottolenghi's roasted and pickled celeriac with sweet chilli dressing. Bring to simmer, thinning with more stock, if desired. - If you're like numerous us, that try to be consuming healthier. Nonetheless, making a positive change in your eating habits doesn't mean which you could't make your favourite recipes anymore. With the renewed curiosity in healthy cooking and consuming, there are plenty of new and attention-grabbing ways to adapt your time-tested recipes to make them better for you- and you can do it with out sacrificing a bit of flavor. It does not matter why you're changing your eating habits- on your well being or your appearance- making changes does not imply giving up all of your favourite foods.

Enjoy as a starter or as a filling lunch with some crusty bread. Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. I have used chives to garnish the soup because it needs a little colour, but if you have a few celery leaves, they would be a delightful finishing touch. Celeriac is at its best between October and February.

➽ 1 medium Aubergine.
➽ 1 small Celeriac.
➽ 1 leek.
➽ 1 tomato.
➽ 1 onion.
➽ 2 cloves garlic.
➽ Salt.
➽ Pepper.
➽ Olive oil.
➽ Lemon juice.

Try our ideas here and get cooking with celeriac at home. UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February. Celeriac, also known as knob celery, is increasingly popular in Spain. More delicately flavoured than celery, this lovely white root vegetable is easy to peel and If you can't find celeriac in the market, you can use young celery sticks, but make sure you strain the soup afterwards to remove any stringy fibres.

Preheat the oven to 190 degrees.
Dice the onion and saute it in a medium sized pan.
Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes.
Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek.
After a few more minutes add a tomato, chopped fairly small (optional).
Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry.
Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready.
Cook it for five minutes or so and then blend until smooth. Adding water if it needs it..
Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste.

Aubergine and Celeriac soup - Try our ideas here and get cooking with celeriac at home. UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February. Celeriac, also known as knob celery, is increasingly popular in Spain. More delicately flavoured than celery, this lovely white root vegetable is easy to peel and If you can't find celeriac in the market, you can use young celery sticks, but make sure you strain the soup afterwards to remove any stringy fibres.