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.

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