Celeriac, leek and potato soup
I have made thisceleriac, leek and potato soupa couple of times before, but found it a bit bland (and there is absolutely no need to cook the soup for an hour!) This time I added some garlic and a bay leaf, then some apple cider vinegar just before serving – and voilà, the soup has transformed into really yummy and healthy broth. You can serve it with sour cream for a non-vegan version. Serve it with wholesome bread.
Ingredients
Method
- Peel and dice the celeriac and potatoes. Slice the leeks and chop the garlic.
- Heat the oil a large saucepan and add gently sauté the leek, over a low heat for 8 minutes or until softened.
- Add the celeriac, herbs and potatoes, and sauté for another 2 minutes, stirring.
- Add the stock, bring to the boil, then simmer for about 20 minutes.
- Remove and discard the bay leaf, then purée the soup with a hand-held blender until it’s smooth and silky. Add more stock if it’s too thick. Season to taste.
- Stir in the apple cider vinegar and serve warm.