Celeriac, Leek and Potato Soup

by Julie Gibbons on May 3, 2011

Celeriac, Leek and Potato Soup

This is a wonderfully thick soup, yet it’s light at the same time. Perfect for using up the last of your celeriacs when the weather is heating up, but there’s still a chill in the air! It’s also super easy :)

serves 4

1 large organic celeriac, peeled and cubed
1 organic potato, peeled and cubed
1 organic carrot, peeled and thinly sliced
1 liter organic vegetable stock
1 tablespoon organic vegetable oil
1 x organic onion, chopped
1 bay leaf
grated nutmeg to serve

  1. Add leeks and onions to oil and soften gently for a few minutes.
  2. Add remaining veg, stock, bay leaf, bring to the boil, reduce heat and simmer for half an hour.
  3. Cool before transferring to a blender (remove bay leaf) and blend until smooth.
  4. Return to pan and warm.
  5. Sprinkle some grated nutmeg on before serving.

The vegetarian and I really liked this soup, but the teenager refused to eat it and opted for Heniz organic tomato – straight from a  can!

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