​Broccoli, celeriac and watercress soup

Soups are a marvelous meal and very forgiving if you monkey around with the ingredients.  Try this out for size!

Ingredients
1 Tbsp olive oil
1 med brown onion, chopped
2 garlic cloves, crushed
1 small bulb (300g) celeriac, peeled, chopped
1 L stock chicken or vegetable
300g broccoli, cut into small florets
1 1/2 cups watercress sprigs, roughly chopped (see note)
1/3 cup pure cream
Serves 4

Method
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened.
Add celeriac, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, covered, for 20 minutes or until the celeriac is tender.
Add broccoli. Cook, partially covered, for 15 minutes or until tender. Add watercress. Remove from heat. Season with salt and pepper.
Process mixture until smooth. Add cream and heat through ~ 5 minutes. Season with pepper.
Serve topped with chives and cream.

Chooks note: if celeriac is not available use celery.
I didn’t have watercress so used nasturtium leaves as they have a similar peppery taste. 
Substitute crème fraiche for the cream if you prefer.
Lots of variations work and produce delish soup. Experiment!