I hope you’re well! Another week has flown by but it still feels like the weather can’t quite decide which season it is! I’m freezing again this morning so I thought I’d share a recipe for some healthy, warming soup with you.
I get a weekly box of veg delivered to my home which can include some more unusual fruit and veg. I haven’t done much cooking with celeriac but, as I recently received two of them in my delivery of wonders, I thought I’d try and make good use of them instead of allowing them to sit there and puzzle me before starting to go off!
I love making recipes from scratch. There’s such a therapeutic benefit to being in the kitchen whilst playing some favourite tunes or listening to talk radio or even whilst watching my beloved QVC! I find it very calming and relaxing. I especially love a good soup, just adding things in as I go along and hoping for the best. I’ve had my fair share of flops but this latest one has been a hit with everyone who’s tried it. Especially me.
Curried Celeriac Soup
- 2 tbsp cooking oil, I use coconut
- 1 celeriac chopped into dice sized pieces
- 2 onions sliced and diced
- 4 leeks sliced
- 2 carrots diced
- 4 medium potatoes diced
- 4 cloves of garlic
- 2 tsp crushed chillies
- 2 tbsp curry powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 2 tsp cardamom seeds crushed
- 2-3 pints of veg stock
1)Heat up the oil in a pan over a moderate heat and soften the onions, leeks and garlic. Add all the other ingredients except for the stock and cook for about ten minutes to really infuse the spicy flavours. Next, top up the pan with the stock and cook until the potatoes and celeriac are softened. I think it was about twenty minutes or so.
2)Remove from heat. If using a blender which allows hot liquids, such as a Vitamix, put half the soup in and blend until smooth. If your blender needs liquids to be cooler then put half the soup in a container on the side to cool. Once cooled, blend. Return the blended soup back to the pan with the rest of the soup and heat moderately for 5 minutes.
Et voila! Lovely spicy soup to warm the cockles! Healthy too. I hope you enjoy it and feel free to share your recipes with me.
And now, onto gardening…
Lovely Richard Jackson, well-known and loved for his many years as QVC’s gardening expert and for his contributions to newspapers, magazines and radio as a gardening journalist, has developed a high performing range of gardening products which many of you will already know and use.
On the 13th of April he is back with several great gardening shows and products including his glyphosate-free weed killer Today’s Special Value which is based on an extract from geranium leaves and is bio-degradable. It comes complete with the new and improved Power Sprayer with faster application and a new, ergonomic design.
The Double Action Weedkiller is fast acting (with results seen in as little as 24 hours, sometimes even sooner) and can kill weeds from the start until the end of the growing season (early spring until late autumn). Coverage is great, too – makes up to 6 litres which treats 60 square metres of weeds! Of course there’ll be a very special price, too, so keep your eyes peeled for it.
I’ll be on with Richard at 7pm on Saturday for a Garden Makeover show. Remember, you can put your questions to Richard during the show by getting in touch on my social media (details below).
In the meantime, here’s a time lapse video which presenter, Simon Biagi, made to illustrate how Richard’s weedkiller works. Pretty remarkable!
If you decide to give the soup a go let me know what you think! See you soon.
Love Catherine xx