Michelle's Freefrom Celeriac and Butternut Squash Soup

A very simple soup which does taste beautifully freshly of the vegetables.

Serves 6

Ingredients

• ½ a medium sized celeriac, trimmed and diced
  
• ½ a medium size butternut squash, peeled, pipped and diced
  
• 2 leeks, trimmed and chopped roughly
  
• 500ml / 15fl oz oat, soya, hemp or nut milk – which ever you can tolerate
  
• 900ml / 30floz gluten and wheat free vegetable stock
  
• sea salt and freshly ground black pepper
  
• generous handful of pine nuts (optional)

Method

1. Put the celeriac, squash and leeks into a pan with the oat milk and stock.
2. Bring to the boil and simmer, covered, for 30 minutes or until the vegetables are totally soft.
3. Purée in a food processor and season to taste with sea salt.
   
4. Serve with a good grind of black pepper.
   
5. The soup is also excellent with a teapoon of pine nuts mixed into each bowl as you serve it.

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