Bring the oil to a medium-high heat and fry the onion and leek for 4 minutes, stirring only to avoid sticking.

Add the chili, garlic, celeriac, carrot and potatoes and continue frying for a further 4-6 minutes, stirring occasionally. Do not let anything get browned or burnt. Add the herbs and stir gently but thoroughly.

To a stockpot or large saucepan containing the stock, add the contents of the frying pan and the water, then stir well. Bring to the boil, stirring frequently. Reduce to the heat, cover and simmer for 45-50 minutes or until the celeriac and other vegetables are nicely cooked, stirring occasionally. Check the liquidity and add a little more stock or water if needed.

Remove the bay leaves and thyme twigs and season to taste.

At this stage choose between leaving the soup chunky or whizz in a blender to your desired consistency. We like it chunky!

Serve piping hot with fresh rolls or granary bread but bear in mind that it’s a pretty substantial soup by itself.