Lavender, Apple and Celeriac Soup

Another lavender recipe from my sister-in-law, Marina. Thank you.
1 large onion, peeled and chopped
25 g vegan margarine
1 celeriac, peeled and cubed
1 cooking apple, peeled, cored and chopped
1 Tbsp dried lavender
500 ml vegetable stock
salt and pepper to taste
150 ml soy yoghurt
Melt the margarine in a large frying pan. Fry the onion and celeriac until lightly brown.
Add the apple and lavender and cook for 2 minutes.
Add the stock and cover the pan. Simmer for 20 minutes.
Add salt and pepper to taste.
Liquidise or pass through a sieve.
Reheat. Serves 4 people.
Serve hot with a swirl of yoghurt in each bowl.

Celeriac is excellent served roasted, boiled or mashed. It can be sliced and fried into chips.
Serve with a main meal or a salad.
It has a very aromatic flavour.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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