Celeriac, Cauliflower + White Bean Soup

Soup is such an easy make-ahead meal and is great for using all the odds and sods at the back of your fridge.  This soup is wonderfully warming and creamy - perfect for colder days.

Serves 6-8

3 cloves garlic
2 banana shallots/1 medium white onion
2 sprigs thyme, leaves picked
250g soaked butter beans or 1x 400g can
1/2 head cauliflower
1 large celeriac
3 sticks celery
1L good quality/homemade chicken or vegetable stock
2tbsp tahini
Pinch grated nutmeg
Himalayan/sea salt and black pepper

To serve
Toasted pine nuts
Thyme leaves
Grated nutmeg


- Peel and roughly chop the garlic and shallots.  Peel (if necessary) all remaining vegetables before roughly chopping to 1inch squares (approximately).

- Place all ingredients minus the tahini, nutmeg, salt and pepper into a large saucepan.  Bring to a boil before reducing to a gentle simmer.  Cook for 35-45minutes, or until the beans and vegetables are soft (soaked beans will take longer to cook than canned).

- Add the tahini and nutmeg before blending until smooth.  Add the salt and pepper to taste. 

- Serve with a small handful of toasted pine nuts, some thyme leaves and a little grating of nutmeg.