One of my favourite things about the colder weather is that it signifies soup season, and soup is the easiest lunch or starters offering ever. This one is packed with delicious wintery flavours of celeriac with just a touch of nutmeg and coriander.
Celeriac is also in season right now, and it's loaded with important vitamins, such as vitamins B6, C and K, and it's a great source of fibre. Plus, it tastes delicious!
Don't be put off by it's unusual appearance - once it's peeled and chopped, it doesn't look that different from parsnips.
INGREDIENTS
300g fresh fennel, finely chopped (including the green part)
230g celeriac, finely chopped
1 garlic clove, finely chopped
2 tbsp olive oil
1 tsp coriander seed
¼ tsp ground nutmeg
850ml water
1 vegetable stock cube
140g butter or 2 tbsp coconut cream
Juice of 1 lemon
salt & ground black pepper, to season
A handful fresh dill or tops of fennel, chopped, to garnish
Handful of gluten-free croutons (Optional)
METHOD
I am a huge fan of asparagus – particularly British asparagus, you really can’t beat it! So, I am super excited that it’s currently in season!
But did you know that as well as being completely delicious, asparagus is a real powerhouse of a veggie. Asparagus is an excellent source of vitamins and minerals especially folate and vitamins A, C & K. Plus, it is a great source of both insoluble and soluble fibre making it the perfect partner for a healthy gut and good digestion.
Ingredients
4 fillets cod
1 large bunch asparagus, cut into 3-4cm pieces, tough ends removed
1 fennel bulb, very thinly sliced
½ white onion, very thinly sliced
1 lemon, very thinly sliced
2 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Seasoning to taste
Serves 4
Method
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