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Chunky Cheddar and Celeriac Soup

This healthy cheese and celeriac soup is a meal in a bowl – enjoy it with a simple watercress salad and fresh brown bread to make the perfect lunch.

Chunky Cheddar and Celeriac Soup
This healthy cheese and celeriac soup is a meal in a bowl - enjoy it with a simple watercress salad and fresh brown bread to make the perfect lunch.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon butter
  • 3 onions , finely sliced
  • 500 g potatoes , peeled and diced
  • 2 celeriac (about 1 kg), peeled and diced
  • 1 litre vegetable stock
  • 4 sage leaves
  • 2 strips lemon peel
  • 200g mature cheddar cheese , diced
  • crisp fresh sage leaves (optional)
Instructions
  1. In a large pan, melt the tablespoon of butter. Add the onions and cook for 5 minutes until softened, but not coloured.
  2. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 minutes, until the celeriac is tender and the potato is collapsing.
  3. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
  4. When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

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