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Celeriac Soup With Parsley Walnut Pesto

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Great British Chefs
Related tags
soups low carb vegetarian lunch italian

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Ingredients

25 g Butter or oil

1 celeriac, peeled and cubed

1 potato, peeled and cubed

2 celery stalks, sliced

1 leek, trimmed, washed and roughly sliced

1 onion, peeled and roughly chopped

1 garlic clove, sliced

1 litre vegetable stock

100 g walnuts, toasted

1 fat garlic clove garlic, peeled and roughly chopped

50 g flat-leaf parsley leaves

About 150ml good olive oil

Juice of 1/2 lemon

sea salt and freshly ground black pepper

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