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Celeriac and Leek Soup

a mild-tasting, comforting winter soup, delicious with chopped chives and swirl of cream
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 1 celeriac, peeled and chopped (about 4 cups)
  • 1 leek, white part chopped (about 2 cups)
  • 2 sticks celery, washed and choppped (about 2 cups)
  • 1/2 cup raw cashews
  • 1.25 L vegetable stock substitute with chicken stock
  • 3 tbsp olive oil
  • sea salt and black pepper
  • cream, to serve
  • chives, washed and chopped, to serve

Instructions

  • Heat olive oil in a large saucepan and sauté choppped leeks and celery for about 10 minutes until soft.
  • Add chopped celeriac, cashews and stock, then bring to the boil.
  • Turn heat down to a simmer, cover and cook for about 20 minutes until the celeriac is soft when pierced with an knife.
  • Remove from heat, cool for about 10 minutes, then purée with a hand-held blender.
  • Serve with chopped chives and a swirl of cream if you wish.

Notes

The soup will keep in the fridge for up to three days. It is suitable to freeze. In this case, omit the cream and add just before serving.