One of my favourite Delia recipes is her Carrot and Jeruslaem Artichoke Soup. In the absence of the knobbly little roots (although they are due in the Riverford Seasons box tomorrow) I used up the remaining half of a celeriac from last week's delivery. The resultant soup was delicate and delicious, and a wonderful colour. I started the usual way by sweating a chopped onion in a little oil and butter, then adding around 500g each of peeled, chopped organic carrots and celeriac. Allow to sweat together, covered, for about 15 minutes, then add 750ml of Marigold veg stock, simmer for 20 minutes until the veg is really soft, and blend. I added lots of parsley and black pepper right at the end, and a little dollop of Greek Yoghurt. Lovely, soothing soup. Cheap as anything, too.