When it is raining in Andalucia it’s time to dive into the kitchen and make use of being stuck indoors. I made use of the remaining celeriac (after making celeriac mash) I found in Granada recently.

A glug coconut oil and a knob of butter
2 leeks, roughly chopped
Large knob of ginger,grated
5 garlic cloves, crushed and sliced
3 celery sticks, roughly chopped
½ celeriac, peeled and roughly chopped
½ cauliflower (florets)
¼ white cabbage, shredded
Handful coriander stalks, chopped
2 litres home made stock (I used veal)
Juice of a lemon
White pepper
Sea salt

Heat a large pan then add the oil and the butter. Sauté, the leeks, garlic, ginger and celery until softened.

Add celeriac, cauliflower, cabbage, coriander stalks continuing to cook until slightly softened, stirring from time to time.

Add stock so that everything is covered. Pop on a lid then bring to a boil before turning down the heat so that things simmer.

When cooked add seasoning to taste then squeeze in lemon juice – set aside to cool.

When cool blitz with a hand blender.

Meanwhile, zest a lemon in a bowl, add finely chopped coriander leaves and finely chopped garlic then pour extra virgin olive oil over to create a consistancy suitable for drizzling.

And now the sun is shining.

Celeriac soup