Recipe for Category Soups & Stews
Contributed by (Recipe adapted from “The Green Chronicle” at www.greenchronicle.com)
1 1/3 C Celeriac, shredded
2 Onions (small)
2 Carrots, small
3 ½ C Vegetable stock
2 tsp Lemon juice
Peel and chop all the vegetables and put them, with the shredded celeriac, in a pan. Add the stock and the lemon juice and cook until soft. Cool and blend. Heat to serve.