Aubergine and Celeriac soup
Aubergine and Celeriac soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergine and celeriac soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Aubergine and Celeriac soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Aubergine and Celeriac soup is something which I’ve loved my entire life. They are nice and they look fantastic.

James Martin's celeriac soup is a great winter dish. Leave out the bacon for a vegetarian version. Serve with crispy pancetta and/or croûtons for crunch.

To get started with this particular recipe, we have to prepare a few components. You can have aubergine and celeriac soup using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine and Celeriac soup:
  1. Get 1 medium Aubergine
  2. Take 1 small Celeriac
  3. Take 1 leek
  4. Get 1 tomato
  5. Take 1 onion
  6. Get 2 cloves garlic
  7. Get Salt
  8. Get Pepper
  9. Prepare Olive oil
  10. Get Lemon juice

Italian slow cook dishes: Beetroot and celeriac soup, Risotto-filled baked peppers. SURPRISE your family with these delicious slow cook classics. Stir in the rice, allowing each grain to become coated with oil. Add the courgette, aubergine and tomato puree then a little stock.

Instructions to make Aubergine and Celeriac soup:
  1. Preheat the oven to 190 degrees
  2. Dice the onion and saute it in a medium sized pan
  3. 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
  4. Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek
  5. After a few more minutes add a tomato, chopped fairly small (optional)
  6. Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry
  7. 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
  8. Cook it for five minutes or so and then blend until smooth. Adding water if it needs it.
  9. Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste

Place the courgettes, peppers, and aubergine on a Add the celeriac and coat it with the butter mixture. Grown in summer, harvested in late fall -root vegetables like yams, parsnips, turnips, beets, and celeriac, just to name a few, are resilient enough to be wintered over. This vegan celeriac soup is simply delicious. Velvety and smooth this soup has a beautiful slightly nutty celery flavor. Celeriac is not the most attractive of vegetables.

So that’s going to wrap this up for this exceptional food aubergine and celeriac soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!