As we crawl into the deep depths of Winter there is nothing more comforting than a hot bowl of soup to spread a much needed warmth through our body. There a literally hundreds of different varieties. Simple or complicated, traditional or more exotic, whatever the choice, at this time of year soup is like a well needed hug that radiates from the inside. Playing around with the different combinations not only means that they can be made to suit all dietary choices, but they can also be combined prescriptively for different chronic disorders and health issues.
Soups can also be batch made and frozen, making them an excellent choice whilst planning ahead for a couple of weeks. They can simple be taken from the freezer the night before and reheated once thawed. The portability of soups makes them an excellent choice either for work lunchtime, or if travelling. They can be heated and poured into a stainless steel flask ready for later.
The base for a soup is pretty much the same whatever you are cooking. It includes onion, garlic, celery, leek and often a carrot if you have one. Using homemade stock from bone broth not only improves the flavour, but also increases the nutritional content. Bone broth can also be bulk made and frozen for use whenever you need it.
Soups really are so simple to make, so again it is more of an idea and demonstration of how to combine ingredients than a cooking lesson! There is no doubt that celeriac is one ugly looking vegetable, but trust me when its cooked you will never judge a vegetable by its appearance again. It has a slightly nutty flavour and with the texture of a potato it makes a great substitute for its more starchy counterpart. Not only does it taste great, it is in season too! Balancing out the flavour with the sweetness of apple, then adding the seasonal flavours of sage make a great combination. To enhance that nutty flavour, toasted walnuts were sprinkled over the top. All in all, a great seasonal combination!