Baked Potato, Spinach & Spring Onion Soup
From the Field Kitchen
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90 mins
-
Serves 2
30 mins
Serves 4
What you'll need…
- 1 Celeriac, peeled
- 2 tbsp olive oil
- Knob of butter
- Salt & Pepper
The method
1
Preheat the oven to 220C.
2
Cut the celeriac into chunky chips and put into a large mixing bowl
3
Pour in the olive oil, mix well to ensure the chips get a good coating
4
Put into a roasting dish with the butter and roast for 30-40 minutes.
Add salt and pepper to taste.
5
Add curry powder or paprika when mixing olive oil for amazing vibes
