I love winter. I love that I get to cook soups, stews, curries and roasts weekly. I love the root vegetables that are available in abundance and I love experimenting with them. Using them in all ways, shapes and forms. One of my favourites at the moment is celeriac. It’s a knobbly, quite alien-looking root but its flavour is phenomenal. It has a gentle celery flavour (as you would expect due to it being the root of the celery plant) and when cooked and blended with stock and flavourings, makes for a delicious, creamy soup. I decided to add roasted garlic to the recipe as I love its mellow deliciousness. To add a bit of colour I blended fresh Italian parsley with olive oil and used this to swirl over the soup. Not only does it add the most beautiful green but it also adds a burst of freshness. The only accompaniment needed is a loaf of crust bread. Simple, delicious and satisfying.
