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Hugh’s meat-free MANIFESTO

Make a hero of veg and your ingredients tool box becomes far more versatile, says Hugh Fearnley-Whittingstall – and he has the recipes to prove it


Celeriac and parsley soup


Celeriac, parsley and celery are all members of the umbelliferae family, which is why they partner each other so beautifully in this recipe. It should really be called ‘umbelliferous soup’.


Make up to 48 hours in advance; cool, cover and chill in the fridge. Warm over a low heat until piping hot, then serve.

2 tbsp olive or rapeseed oil

1 medium onion, chopped

2 garlic cloves, chopped

2 celery sticks, thinly sliced

½ medium celeriac (about 350g), peeled and diced

½ tsp fresh thyme leaves

Large bunch fresh flatleaf parsley (about 50g), plus extra to garnish

750ml hot vegetable stock

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Find the complete article and many more in this issue of delicious. Magazine - Oct-17
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About delicious. Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.