Ingredients:
1 medium celeriac, roughly chopped into 1 inch cubes
1 white onions, finely chopped
2 garlic cloves, chopped
400 g tinned butter beans, drained and rinsed
1 liter vegetable stock
1 teaspoon ground cumin
1 teaspoon olive oil
1 teaspoon butter (optional) or 1 teaspoon soya margarine (optional)
Directions:
Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
Add the celeriac and mix ingredients well. Cook for a minute or so.
Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.