Spiced Celeriac, Lentil & Thyme Soup
The beginning of a new year is a time for positivity and planning. And with the inevitable switch from seasonal indulgence to nutritious meal planning there is a perception that life will become more limited and food a whole lot less enjoyable.
Personally, I find exciting flavour combinations to be the key to healthy eating. It doesn't have to all be about bland kale and gloomy spinach. Powerful, delicious flavour has a transformative effect and far more enjoyable results. In winter, healthy food also needs to be wholesome and it is the addition of lentils in this soup that makes it a real winner.
For me healthy food is hearty, wholesome and of course full of flavour. And this soup is quite frankly the hug in a bowl that we all need to ease us into January and remind us that food can indulgent as well as being nutritious.
2 White Onions
4 Cloves of Garlic
200g of Red Lentils
1 Litre of Vegetable Stock
2 tbsp of Garam Masala
Roughly chop the onions, garlic and celeriac. Gently sweat the onions and garlic before adding the garam masala.
Add the celeriac to the pan, season the mix generously and leave to cook gently with the onions and garlic for a few minutes.
Add the vegetable stock and lentils ensuring that the contents of the pot are completely covered with the liquid.
Reduce to a medium heat and leave to cook for about 20 minutes.
Once the celeriac is fully cooked, blend the soup until smooth and creamy.
Serve in a big bowl with a drizzle of extra virgin olive oil and scattered fresh thyme.