Woman's Weekly

Marvellous and MEAT-FREE

CELERIAC, CAMEMBERT AND TRUFFLE SOUP

This is a rich, luxurious soup that is designed to impress.

PER SERVING

 193 cals, 10g fat, 6g sat fat, 12g carbs

SERVES 8

30g (1oz) butter
1 large onion, chopped
300g (10oz) King Edward or Desiree potatoes, peeled and chopped
2 celeriac, around 1kg (2¼lb) in total, peeled and chopped
1 litre (1 ¾ pints) vegetable stock (gluten-free if needed)
250g (9oz) ripe Camembert
1 small black truffle, finely sliced (or use a good truffle oil)

1 Melt the butter and cook the onion very gently for around 10 mins, until soft. Add the potatoes and celeriac with plenty of seasoning, mix in well and cook for 5 mins. Add the stock, bring to the boil, then simmer for around 45 mins, until the vegetables are soft and cooked through.

2 Blend to a puree. To get ahead, you can now freeze the soup or it will keep, covered,

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