Autumn is quite possibly my favourite time of year. I love everything about it: the colours, wrapping up and – most of all – the food. Warm, comforting and the excuse to have gravy constantly all score highly with me.
This dish may not involve gravy, but it is ready in a jiffy. Celeriac is not the prettiest of veg, but it is cheap and seasonal. Once you’ve sliced off the knobbly outer layer, the flesh is much like any other root veg. As the name indicates, it has a celery-esque taste but unlike celery, the consistency is creamy rather than stringy. Combined with the cauliflower it’s a winning combo.
Cooking the onions in the chorizo fat adds a lovely taste to the soup – but if you want to keep it veggie or vegan, simply omit the chorizo and use a vegetable stock.
Ingredients (serves 3-4)
1 medium celeriac, peeled and diced
1 white onion, sliced
1 medium cauliflower, florets only
2 chorizo sausages, sliced
1 stock cube (I use Kallo organic range)
1 large garlic clove
Salt and pepper
Milk and water
Grated cheese and olive oil to garnish (optional)
1) Chop the chorizo, fry off in a pot over a medium heat until the fat has rendered out. Remove from pan with a slotted spoon, and put on kitchen roll to drain.
2) Leave the rendered fat in the pot; add the sliced onion, along with some seasoning. Sweat for about 10 minutes until softened.
3) Add the diced celeriac, crushed garlic and cauliflower to the pot. Sprinkle over the stock cube and pour in water – enough to cover the veggies. Simmer for about 15 minutes, uncovered or until veggies are soft enough for a sharp knife to cut through easily.
4) Transfer the mixture to a blender – or use a stick blender, whichever you prefer. You may need to add more water or milk (I used milk) to loosen it up a bit. Reheat if you add any cold liquid.
5) Spoon into bowls, sprinkle some crispy chorizo slices on top. Add grated cheese, black pepper, olive oil and crème fraiche if you like. Enjoy!