Gregg Wallace used to be a greengrocer before he became a TV star and co-presenter of Masterchef and still runs his own vegetable supplier Gregg's Veg so it seems appropriate he should donate a veggie recipe to our Students Can Cook campaign. As he puts it "Get on to this! Easy to do and bags of flavour!"

Serves 4

1 tbsp vegetable oil
50g butter
1 onion, finely chopped
1 stalk of celery, sliced
450g young carrots, sliced
2 small potatoes, chopped into 2.5cm dice
2 tbsp grated fresh ginger
1 tsp ground ginger
1 litre vegetable or chicken stock
200ml full fat milk
2-3 leafy celery tops, chopped (optional)
salt & black pepper

Heat the oil and 25g of the butter in a large pan over a medium heat. Add the onion and fry gently for 5 minutes, until softened but not brown. Add the celery, carrots and potatoes, cover the pan and cook the vegetables gently over a medium heat for 10 minutes, stirring once or twice.

Add the fresh and ground ginger, the stock and milk and bring to the boil. Reduce the heat and simmer, lid off, for 15 minutes, until the carrots and potatoes are tender.

Towards the end of the cooking time, melt the remaining butter in a pan and fry the celery tops, if using

When the soup is ready, whiz until smooth using a hand-held blender. Season well. Serve sprinkled with some of the fried chopped celery tops (or, some chopped fresh parsley FB)

 

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