Ingredients
¼ celeriac, peeled and sliced
small handful of fresh herbs, including parsley, chervil and chives
120ml/4fl oz double cream
120ml/4fl oz hot vegetable stock
For the yoghurt
55g/2oz Greek yoghurt
1 garlic clove, peeled and crushed
1 tbsp fresh mint, chopped

Method
1. Bring a medium pan of water to the boil and cook the celeriac for 8-10 minutes, or until tender.
2. Drain the celeriac and transfer to a food processor. Pulse the celeriac with the fresh herbs and cream to form a smooth liquid/purée.
3. Pour in the hot vegetable stock to the blender and blend again until smooth and creamy.
4. Return the soup to the pan and re-heat for a few minutes.
5. Ladle the soup into a bowl to serve.
6. Place the yoghurt, garlic and mint into a small bowl and mix together until combined.
7. Serve a spoonful of the yoghurt on top of the soup.