75ml olive oil
4g ground nutmeg
1. Peel and chop vegetables into rough 3-inch pieces
2. Bring a pan of water to the boil with 10g of the salt and cook the vegetables until tender
3. Place the cooked vegetables in a blender and blend until smooth
4. Add in the olive oil, salt, pepper, nutmeg and Essential Cuisine Vegetable Stock Mix
5. Mix in, taste and adjust seasoning if needed. Serve as required
Change Celeriac for Turnip and switch the stock to Essential Cuisine Light Vegetable Stock for an allergen free alternative!