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Celeriac and swede soup with toasted seeds
Serves 4 Starters and mains
Ingredients
- 200ml double cream
- 1 vegetable stock cube
- 1⁄2 celeriac, peeled and chopped
- 1⁄2 swede, peeled and chopped
- 2 carrots, peeled and chopped
- 1 leek, sliced lengthways and chopped
- 3tbsp pumpkin seeds
- 3tbsp sunflower seeds
- handful flat-leaf parsley, chopped, to garnish
Method
Pour the cream and 300ml water into a pan, add the stock cube and bring to the boil. Add the root vegetables and leek and cook until soft.
Remove from the heat, blend until smooth and add salt to taste. Toast the pumpkin and sunflower seeds in a dry frying pan with a little salt. Serve the soup with a sprinkle of seeds and parsley on top.
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