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Aubergine and Celeriac soup
Aubergine and Celeriac soup

Before you jump to Aubergine and Celeriac soup recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Eat.

When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. Something that you should not eat no matter what is the varied foods that you will find at all of those take out places. These types of foods are packed with bad fat and also have little or no nutritional value. In the following paragraphs we shall be going over foods that you should be eating that can help you remain healthy.

Nuts and various seeds is a much better option when you are looking for a quick snack to enjoy. The majority of nuts will have a lot of protein and you can in addition find that many nuts and seeds will also provide your system with essential Omega-3 and Omega-6. These fatty acids are necessary to helping your body create the proper quantities of hormones your body needs for a healthy lifestyle. If you do not get the fatty acids you’ll need your body will actually not be able to generate a few of the hormones that it needs.

For those who want to start living a much healthier life the tips above can help you do that. The pre packaged highly refined foods that you can find in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to aubergine and celeriac soup recipe. To make aubergine and celeriac soup you only need 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Aubergine and Celeriac soup:
  1. Take 1 medium Aubergine
  2. Provide 1 small Celeriac
  3. Get 1 leek
  4. Use 1 tomato
  5. Prepare 1 onion
  6. Use 2 cloves garlic
  7. Use Salt
  8. Get Pepper
  9. You need Olive oil
  10. You need Lemon juice
Instructions to make Aubergine and Celeriac soup:
  1. Preheat the oven to 190 degrees
  2. Dice the onion and saute it in a medium sized pan
  3. Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes
  4. Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek
  5. After a few more minutes add a tomato, chopped fairly small (optional)
  6. Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry
  7. Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready
  8. Cook it for five minutes or so and then blend until smooth. Adding water if it needs it.
  9. Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste

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