Mixad rotsellerisoppa

Serves 4
Prep time - 10 minutes
Cooking time - 30 minutes

25g butter
1 celeriac - peeled and chopped
1 large potato - peeled and chopped
1 Leek - trimmed and chopped
1 onion - chopped
1 carrot - peeled and chopped
1 fat clove garlic - crushed
1 tsp dried sage
1 ltr vegetable stock - from a cube is fine
salt
freshly ground black pepper

Melt the butter in the saucepan over a gentle heat and add all of the vegetables and the garlic to the pan. Stir to coat with the butter, then let gently sweat without colouring for 10 minutes. Putting a lid on helps.

After 10 minutes add the sage, cook for 1 minute before adding the stock and bring to the boil. Cover and simmer for 20 minutes.

Allow to cool slightly before putting through a blender. Season to taste with salt and pepper, and gently reheat before serving scattered with crispy croutons.