Then what on Earth will I do? Probably get another lb off just so that it's two stone - sounds a bit rounder and gives me a little more margin for error.
I guess there might be a few more bread recipes on here again too!
We've had a lovely weekend, been to a wedding celebration of some good friends and relaxed a bit after a few crazily busy weeks. Sunday this week has been spent putting together a recipe for the Zero Calorie Advent Calendar and it's possible that there won't be a Sunday soup here again next week.
Celeriac is one of those vegetables that I don't really use and I really wish I did a bit more. I try to go for seasonal foods and this popped up last week as an option when trawling. Loosely based on this recipe. It's very low on the points but the potato adds just a little bit more weight to it.
Stats: - 6 servings, 1pp each
Ingredients: -
two shallots, roughly chopped
one clove of garlic, minced
two celeriac, peeled and diced into small chunks
400g of potato, after peeling, diced into small chunks
1.1 litres of vegetable stock
Mist a deep pan with frylight/equivalent spray oil and set the pan to a medium heat. Add the shallots and fry gently for six or seven minutes. Add the garlic and try for a further minute. Keep an eye - the spray oil can make it burn.
Add all of the other ingredients,, raise to a high heat and bring to the boil. Reduce the temperature to a simmer and cook for ten minutes. In this time, the potato and celeriac should soften. Remove from the heat and blend until smooth.
Goes nicely with a few squeezes of sriracha.
It thickens after a day or two, so may need further stock added.
Entering this into the November Four Seasons Food challenge hosted by Delicieux and Eat Your Veg.
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