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Celeriac and Leek Soup
a mild-tasting, comforting winter soup, delicious with chopped chives and swirl of cream
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
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.