1 celeriac root, 200g spinach, 1 can cannellini beans, 1/2 pint vegetable stock, 1 tsp nutmeg, 1 tsp dill, 1 leek.
Serves: 4 Preparation: 30 minutes
I find that most soups benefit from slow, gentle cooking and being left for a day for the flavours to mature. Some soups however, are seriously quick to put together and this is certainly one of them! The husky flavour of the celeriac is brought out gloriously by the surprise perfection of nutmeg and dill. A definite winner.
1) Peel the celeriac with a sharp knife by cutting about a centimetre off both ends and sides, leaving a squareish core. Dice and add to a pan along with the leek, finely chopped and cover with the vegetable stock. Bring to the boil.
2) After 15 minutes, add the spinach and stir until it wilts. Puree thoroughly in a blender, then add back to the pan along with the beans.
3) Season with the nutmeg and dill, simmer for at least 5 minutes to cook the beans then serve hot.