Celeriac has green leaves and stalks that grow above ground and roots with a rough, brown skin that grow underground. While farmers grow celery for its edible leaves and stalks, they grow celeriac for its roots. Celeriac boosts bone and heart health, it also reduces the risk of diabetes. It is a big source of vitamin K

This simple celeriac and cheese soup recipe, easy to do at home and perfect for the Autumn evenings! Check out the recipe from Conor Spacey of Food Space

Ingredients:

• 1 tbsp Irish butter
• 3 sliced Irish onions
• 500g floury potatoes, peeled and diced
• 2 celeriac (1kg/2lbs 4oz in total) peeled and diced
• 1L chicken or vegetable stock (from a cube is fine)
• 4 sage leaves
• 200g mature Irish cheddar, diced

Method:

1. In a large pot melt the butter. Add the onions and cook until softened, but not coloured.
2. Add the potato, celeriac, the litre of stock & 4 sage leaves. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing.
3. Remove and discard sage leaves.
4. Blend the soup until smooth and creamy consistency then stir in the cheese just before you’re ready to eat