Butternut Squash & Celeriac Soup

Ingredients:

1 medium butternut squash (peeled and chopped)

½ celeriac head (peeled and chopped)

1 large onion

1 tsp crushed garlic

1 tsp ground turmeric

1 and ½ tsp ground cumin

900ml vegetable stock

Salt and pepper

1 tbsp olive oil

Pumpkin seeds and feta to top

Method:

Heat the olive oil in a large saucepan, then add in the chopped onions and garlic.

Cook until the onion is soft and golden, then add in the chopped vegetables and spices and stir until the vegetables are well coated.

Add in the stock and season with pepper to taste.

Boil over a medium heat for about 25-30 minutes, until the vegetables are soft.

Remove from the heat and blend with a hand blender until smooth.

Keep in the fridge for up to 3 days or freeze in portions.