Split Pea and Celeriac Soup

Ingredients

• 2 tablespoons olive oil
• 3 shallots, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 5 cups stock
• 1 bay leaf
• 1 heaped cup of split peas
• 1/4 cup brown rice
• 3 celery sticks, chopped
• 2 carrots, sliced
• 1 medium celeriac, peeled and cut into bite-sized chunks
• 1/2 tablespoon sugar
• 2 tablespoons lemon juice
• parsley, to serve

Note: to avoid the celeriac browning, add it immediately to the soup after cutting.

Method

• Heat oil in a saucepan and add shallots. Stir, reduce heat, cover and sweat the shallots until they are soft (about 10 minutes). Stir in the garlic and cayenne pepper. Cook for a further 5 minutes, until the shallots are caramelized.
• Add the stock, bay leaf, split peas, rice, celery, and carrots. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Stir in the celeriac, lemon juice and sugar. Cook for a further 30 minutes until the peas and rice are soft, adding more water if necessary. Sprinkle with parsley to serve.

Source

The Northwest Vegetarian Cookbook