For V for Life’s position statement on vegetarianism and veganism, please click here.
Serves: 4–6
Time to prepare: 30 mins
Time to cook: 25 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)
Ingredients
- 900g/2lb potatoes, peeled
- 2 tbsp olive oil
- 1 large celeriac, peeled
- 1 onion, chopped
- 1 tbsp chopped rosemary (or ½ tsp dried rosemary)
- 1.2 ltr/2 pints vegetable stock
- Cream or evaporated milk*
Instructions
- Fry the onion in oil until begins to brown.
- Cut potatoes and celeriac into 5cm/2 in pieces and add to onion with the stock.
- Bring to boil and simmer until tender.
- Liquidise, reheat, season to taste and serve with a sprinkle of rosemary and a little cream or evaporated milk*. (*Leave out for vegans.)
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