100g frozen sweetcorn
1 tablespoon light olive oil
few sprigs of lemon thyme thyme
salt and pepper to taste
750ml stock ( I used home made with root vegetables and ginger. works particulary well with this recipe, but you can use any stock you like, homemade or from a cube)
1 peel & dice the celeriac and carrots. chop up into chunks.
2 heat the light olive oil (or coconut oil or butter or whatever you like to cook with) in a casserole dish or heavy based saucepan.
3 add the carrots, celeriac and lemon thyme and stir fry over a medium heat for a few mins until just starting to brown.
4 add the sweetcorn, broccoli and stock to the pan.
5 bring to the boil, then reduce to the simmer and cover the pan with a lid.
leave the soup on one side to cool before you blend it.
Transfer to a blender and blitz! season to taste, garnish with fresh herbs (I used rosemary), cream alternative (almond cream shown above) vegetable crisps or anything else you can think of.
delicious, seasonal AND virtuous! now you can have an extra mincepie........it's all about balance :)