Celeriac, Leek and Potato Soup
Serves 4
I do try and grow some of my own vegetables and I put some veg trugs in our garden last year. The arrival of our baby rather stopped my propensity to pop out to the garden and see how my vegetables were getting on, and alas my crops went to waste. Or so I thought. At the end of April, as the weather started to turn nice, I did venture out to survey what I needed to do, and lo and behold some of the plants had hung on in and I was able to rescue some leeks and celeriac. I am a big fan of leek and potato soup and decided celeriac would make a good addition to this classic.
I was keen to make this low fat and low calorie (although see my notes at the end if you want to make it naughtier!) and the result is very pleasing. I chose to add just a few shredded celeriac leaves to the soup, as when I tasted the celeriac raw, it wasn’t brimming with flavour. Adding just a few leaves really helped. This may be something to bear in mind, although if your celeriac has a good flavour, it won’t be necessary.
Despite my first making this in April, I’m sharing this now as if you are growing your own it (hopefully) won’t be too long before you will be able to harvest your vegetables. And if you aren’t, then leeks and celeriac are in abundance in the supermarket!
- Ingredients:
- 1 tbsp oil
- 2 small/1 large leek, thoroughly washed and sliced
- 1 celeriac, peeled and diced
- 1 large potato, peeled and diced
- 1l vegetable stock
- Salt and Pepper to taste
Step 1: Heat the oil in a sauce pan on a medium-low heat and add the leek, allow to soften gently (do not brown).
Step 2: Add the diced celeriac and potato. If you like add a few sliced celeriac leaves. Stir.
Step 3: Add the vegetable stock and bring to a simmer. Put the lid on and cook for 15-20 minutes, until the celeriac and potatoes are soft.
Step 4: Remove from the heat and blend (I used a stick blender) and season to taste.
Try serving this with some crumbled blue cheese (we’re big fans of Blue Monday) or grated cheddar or even a swirl of cream. These additions do, of course, remove its dairy-free and vegan status, but it’s very tasty served as it is.