For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 900g/2lb potatoes, peeled
  • 2 tbsp olive oil
  • 1 large celeriac, peeled
  • 1 onion, chopped
  • 1 tbsp chopped rosemary (or ½ tsp dried rosemary)
  • 1.2 ltr/2 pints vegetable stock
  • Cream or evaporated milk*

        Method

        1. Fry the onion in oil until begins to brown.
        2. Cut potatoes and celeriac into 5cm/2 in pieces and add to onion with the stock.
        3. Bring to boil and simmer until tender.
        4. Liquidise, reheat, season to taste and serve with a sprinkle of rosemary and a little cream or evaporated milk*. (*Leave out for vegans.)

        For more great ‘Soups and Sandwiches’, click here.

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        30 mins

        Cook time: 0 hr

        25 mins

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