Leek and celeriac soup
This leek and celeriac soup is healthy and hearty, yet low-carb and low-cal. It’s perfect on cold winter days. Serve it with apple cider vinegar for the vegan version or sour cream/crème fraîche for the vegetarian version.
Ingredients
Method
- Peel and dice the celeriac. Slice the leek then chop the garlic. Thinly slice celery and put the leaves aside.
- Heat the oil a large saucepan and gently sauté the leek & celery over a low heat for 8 minutes or until softened.
- Add the celeriac and caraway seeds, then stir for a minute or so.
- Add the stock, bring to the boil, then simmer for about 20 minutes.
- Using a hand-held blender, process the soup with until it’s smooth and silky. Add more stock if it’s too thick. Season to taste.
- Stir in the apple cider vinegar or sour cream and serve warm with the celery leaves .