Chunky celeriac soup




  1. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.

  2. Add the tomato purée and chilli flakes and cook for a further minute.

  3. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.

  4. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve.