For soup:

1 celeriac, peeled and chopped into small cubes, approximately 400g

1 onion, peeled and quartered

2 garlic cloves, peeled and left whole

2 tbsp of olive oil

Juice of 1 orange

1-2 tbsp of runny honey

4-5 sprigs of fresh thyme

1 litre of vegetable stock 

For croutons:

2 slices of white bread

A sprig of fresh thyme

2-3 tbsp of olive oil

1 tbsp of grated pecorino cheese or similar

METHOD

Preheat oven to 180º C.

Add the celeriac, onion and garlic to an ovenproof tray lined with baking parchment. Drizzle over enough olive oil to coat the vegetables, approximately 2 tablespoons.

Add the juice of one half of the orange, retaining the other half for later.

Drizzle over the honey, place a few sprigs of fresh thyme into the tray and add salt and pepper. Mix well. Place the tray in the oven and bake for about 30 - 40 minutes.

Meanwhile, make the croutons.

Cut the crusts off the bread. Pour the olive oil, thyme leaves & pecorino onto a plate.

Place each slice of bread onto the plate, making sure both sides are coated in the olive oil. Add more oil if needed.

Cut the slices of bread into small cubes and fry gently in a dry frying pan for 5-10 minutes until golden and crispy.

Once the celeriac has roasted pour the vegetables into a pot.  Add the stock and the juice from the other half of the orange.

Put the pot on high heat until the soup begins to boil then reduce the heat and allow it to simmer for 10 minutes.

Allow to cool slightly then blend until smooth. Pour the contents back into the pan and warm through. Add more water if the soup is too thick.

Serve warm with a swirl of yoghurt or sour cream  and a sprinkling of croutons.