If you want to save money during the week, try this lunchtime lifesaver. Make two portions and freeze one for later.
Ingredients
- 1 onion, chopped
- Olive oil
- 1 garlic clove, chopped
- ½ tsp each of ground cumin and coriander
- A pinch of chilli flakes
- 1 small celeriac, diced
- 1 potato, diced
- Hot vegetable stock
- A splash of double cream
- Toasted cumin seeds
Method
- 1. In a pan, soften 1 onion in olive oil. Add garlic clove, ground cumin and coriander and a pinch of chilli flakes. Fry for 1 minute.
- 2. Add celeriac and potato and cover with hot vegetable stock. Simmer until the root veg are tender, add a splash of double cream and blend until smooth. Finish with a swirl of cream and toasted cumin seeds.
Chef's tip
This makes two portions; freeze one for another day for two easy lunches.