Potato and celeriac soup with herb yoghurt
1 large, finely chopped
2 clove(s), crushed
450 g, desiree, peeled, chopped, (buy 500g)
500 g, peeled, chopped
4 cup(s), (1L), salt-reduced
low-fat natural yoghurt
½ cup(s), (120g)
1 tbs, chopped
fresh flat-leaf parsley
1 tbs, finely chopped
- Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
- Add potato, celeriac and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until potato and celeriac are tender. Remove from heat and set aside to cool for 15 minutes.
- Using a stick blender or food processor, process soup until almost smooth (see tip p28). Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through.
- Meanwhile, combine yoghurt, chives and parsley in a small bowl. Serve soup with a dollop of herb yoghurt.