Cerleriac and Tomato Soup

  • 450g/1lb tomatoes, skinned and finely chopped(I used tinned chopped tomatoes)
  • 1 medium onion, finely chpped
  • 175g/6oz celeriac(celery root), grated
  • 1 tablespoon lemon juice
  • 1 litre/1 3/4 pints stock(the recipe calls for chicken stock but I use vegetable stock)
  • 25g/1oz long grain rice
  • 1-2 tablespoons tomato puree
  • salt and pepper

Put the vegetables into a saucepan. Sprinkle over the lemon juice immediately to prevent the celeriac discolouring. Add the stock, rice and half the tomato puree. Simmer the soup for about 20 minutes or until the rice is tender, add salt and pepper and more tomato puree to taste. Serve the soup hot.


Celeriac Beet Soup: Substitute 1 large skinned and diced cooked beetroot for the tomatoes. Omit the rice and tomato puree, but use 225g/8oz celeriac. When cooked, top with rounds of bread and grated cheese.