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We hope you got insight from reading it, now let’s go back to aubergine and celeriac soup recipe. To make aubergine and celeriac soup you only need 10 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Aubergine and Celeriac soup:
- Get 1 of medium Aubergine.
- You need 1 of small Celeriac.
- Use 1 of leek.
- Use 1 of tomato.
- You need 1 of onion.
- Prepare 2 cloves of garlic.
- You need of Salt.
- You need of Pepper.
- Take of Olive oil.
- Take of Lemon juice.
Instructions to make Aubergine and Celeriac soup:
- Preheat the oven to 190 degrees.
- Dice the onion and saute it in a medium sized pan.
- Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes.
- Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek.
- After a few more minutes add a tomato, chopped fairly small (optional).
- Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry.
- Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready.
- Cook it for five minutes or so and then blend until smooth. Adding water if it needs it..
- Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste.
Cook the lentils following pack instructions. Layer squash and celeriac alternately in a medium-sized gratin or baking dish. Check out our collection of amazing aubergine recipes and discover dishes the whole family will love. A hearty pea and ham soup to warm your soul. Celeriac is a type of celery, cultivated for its root.
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