Vegetable Soup | Recipes | Corrigan's Mayfair

Ingredients

• Two handfuls of Chestnuts (or 6 rashers of bacon, if you prefer)
• 1 garlic Clove, finely chopped
• 3 tablespoons of Flat Leaf Parsley
• 3 tablespoons of a good Vegan parmesan (regular parmesan would also work!)
• Freshly ground salt & black pepper
• 2 tablespoons rapeseed oil
• 1 small onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1/2 bulb fennel, chopped
• 200g celeriac, peeled and chopped
• 1 celery stick, chopped
• A few thyme sprigs
• 1 1/4 litres vegetable stock
• Extra picked or chopped flat-leaf parsley, celery leaves and parmesan cheese to serve.