Michelle's Freefrom Celeriac, Spinach and Anchovy Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Delicious hot or chilled.

Serves 4

Ingredients

  • 4 large canned anchovies, chopped small
  • 2 tbsp oil from the anchovy can, or 2 tbsp olive oil
  • 300g /10 oz celeriac, trimmed and cut into large dice
  • 200g / 7 oz spinach leaves, ideally ‘fully grown’ rather than baby spinach leaves as they have more flavour
  • 1250ml / 2 pints gluten and wheat free vegetable stock
  • freshly ground black pepper

Method

  1. Very gently fry the chopped anchovies in the oil until they have virtually disintegrated.
  2. Add the celeriac, spinach and stock and bring to the boil.
  3. Simmer, covered, for 30 minutes then puree in a food processor.
  4. You should not need any salt but you might like to add a little black pepper.
  5. Serve hot or chilled.

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