SERVES 4

This is a warming, easy to make recipe by Mary Berry.

Ingredients

75g butter
2 large onions, chopped
3 garlic cloves, crushed
40g plain flour
1 level tbsp curry powder
1.8 litres vegetable or chicken stock
675g celeriac cut to 2cm cubes

METHOD

Melt the butter in a deep saucepan; add the onions and fry over a high heat for 5-10 minutes. Add the garlic then sprinkle in the flour and curry powder. Stir in the stock and bring to the boil.

Add the celeriac, cover and simmer for 20 -30 minutes until tender. Strain the soup keeping the liquid to add back in, then put the vegetables in a food processor and whiz until completely smooth. Return the liquid and vegetables to the pan, bring to the boil and season with salt and pepper. Serve with a swirl of cream and chopped chives if you like.

TOP TIP

This soup will freeze well so why not make double the quantity.