Carrot and celeriac soup

Carrot and celeriac soup

Ingredients
1kg/2¼lb trimmed celeriac,

diced500g/1lb 2oz carrots, scrubbed and diced

1.5 litres/2 pints 12 ¾fl oz wheat-free and gluten-free vegetable stock

100ml/3½fl oz medium sherry (optional)

sea salt and freshly ground black pepper

a large handful of fresh coriander

Method

1. Put the celeriac and carrots into a large pan with the stock. Gradually bring to the boil, cover and simmer for 20-30 minutes or until both vegetables are soft.

2. Purée in a food processor then return to the pan.

3. Add the sherry if you're using it, and season to taste with sea salt and freshly ground black pepper.

4. Just before you serve the soup, chop the fresh coriander and sprinkle it over the top.