Celeriac is a daunting vegetable: a great big knobbly thing that looks like it will be difficult to tackle. But it is worth the (small) effort and makes a wonderful, rich soup when combined with other seasonal vegetables.

INGREDIENTS

• Half a large celeriac, peeled and cubed
• One and a half large potatoes, cubed
  
• Two large carrots, cubed
  
• One large leek, sliced
  
• Glass of orange juice
• Tin of large white chick peas
• 3 pints approximately of vegetable stock
• Ras-el-hanout Moroccan spice mix*

METHOD

Lightly sauté the leek in oil and leave to sweat down by covering the saucepan.

Add all the other ingredients with the exception of the chick peas. Add the vegetable stock (I use Marigold stock powder, but don't make this too strong). Cook for around 20 minutes.

Once the vegetables are soft use a hand-blender to reduce to a rich, creamy consistency. Add and warm through the chick peas and season with salt and pepper as required.

*Ras-el-hanout is a subtle blend of spices which includes cloves, cardamon and ginger. It is an excellent compliment to the earthy celery flavour of celeriac.

What to do with the marrows? This time of year the garden and the fridge overflow. Here's my own recipe for a wonderful golden, warming soup.

INGREDIENTS

• 2lbs of marrow, cubed
• 11/4lbs of potato, cubed
• 4 small or two large onions, finely chopped
• 2 large cloves of garlic
• one large cup of red split lentils
• 2 pts of Marigold vegetable stock
• a generous handful of fresh sage, finely chopped
• a dash of chilli sauce
• 2 teaspoons of sugar
• teaspoon of turmeric
  
• salt and pepper to taste

Sweat down the onions and garlic in red Carrotino oil (rich in vitamins A & E and made from palm and canola oil). Stir in the potatoes, marrow and sage. Coat with oil. Add the vegetable stock, lentils and seasoning and simmer gently for around 30 minutes. Either use a blender or a potato masher to reduce the soup to an even consistency. Serve immediately.