450g celeriac - peeled and chopped
450g carrots - peeled and chopped
1 onion - peeled and chopped
900ml Chicken or vegetables stock
1 tablespoon olive oil
salt and freshly ground pepper
Heat the oil in a large heavy based pan. Fry the onion until soft.
Add the celeriac and carrots and stir fry for about 5 minutes.
Add the stock and seasoning - mix well.
Cover the pan with a tight fitting lid and bring the soup slowly to the boil.
Reduce the heat and simmer for about 20minutes.
Tip the soup into a blender and blend until smooth.
Serve and enjoy!