Celeriac makes a rich soup with lots of flavour and a creamy texture. Young leaf spinach complements the celeriac beautifully, bringing colour and a light, fresh taste in the final minutes of cooking.
Crispy bacon makes a delicious garnish for the soup. While the soup is cooking, grill 4 rinded lean back bacon rashers until crisp and golden. Drain on kitchen paper, then crumble or chop the rashers into small pieces. Omit salt from the recipe. * For a hearty winter soup substitute shredded spring greens for the spinach. * For a more substantial dish, add a poached egg to each bowl of soup. * To make a delicious potato and watercress version of this soup, use peeled and diced potatoes instead of celeriac, and watercress instead of spinach. Add extra stock or semi-skimmed milk if the puréed soup is too thick. * For a vegetarian main course soup, top with grilled tofu. While the soup is cooking, cook a 200 g (7 oz) block of tofu under the grill preheated to moderate. Allow about 3 minutes on each side or until browned. Cut the tofu into small dice and set aside. Toast 2 tbsp sesame seeds in a dry, heavy frying pan, stirring frequently, until golden. Ladle the soup into bowls, divide the tofu among the bowls and sprinkle with the sesame seeds.
Celeriac, a relative of celery, complements both the flavour and texture of spinach, making the most of the modest amount of yogurt used to enrich the soup. It also provides potassium. * Onions have many health benefits. They contain sulphur compounds, which give onions their characteristic smell and make your eyes water. These compounds transport cholesterol away from the artery walls.
Excellent source of folate, vitamin A. Good source of calcium, iron, vitamin B6, vitamin C. Useful source of vitamin E.