Celeriac & White Bean Soup

INGREDIENTS:

• 1 bulb celeriac, diced
• 1 leek, diced (just the white part)
• 1 clove garlic, crushed
• 1 large potato, diced
• 3 tbsp butter
• 3 tsp TurmeriX
• 3 cups chicken or vegetable stock
• 1 can cannelloni beans

DIRECTIONS:

• In a heavy based pan add butter on medium heat.
• Once melted add leek and garlic and saute until leek becomes translucent.
• Add the TurmeriX and stir for a another minute.
• Add the potato, celeriac, stock and liquid from the white beans.
• Bring to a boil and simmer on low heat until potato and celeriac are cooked and easily penetrated with a knife or skewer.
• Remove from heat and allow to cool slightly. Using a stick blender blend, blend mixture until smooth.
• Season with salt.

  Serve in soup bowls garnishing with cream, pesto and/or cracked black pepper. (Serves 2)