Celeriac, leek and potato soup
Background
I have made this celeriac, leek and potato soup a 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 β and voilΓ , the soup has transformed into really yummy and healthy broth. Β You can serve it with sour cream for a non-vegan version. Serve it with wholesome bread.
Ingredients
- 1 Tbsp olive oil
- 1 celeriac
- 2 leeks
- 2 cloves of garlic
- 3 large potatoes
- 1.5 litre vegetable stock
- 1 tsp marjoram or oregano
- 1 bay leaf
- 1 Tbsp apple cider vinegar or lemon juice
- Salt and pepper
Instructions
- Peel and dice the celeriac and potatoes. Slice the leeks and chop the garlic.
- Heat the oil a large saucepan and add gently sautΓ© the leek, over a low heat for 8 minutes or until softened.
- Add the celeriac, herbs and potatoes, and sautΓ© 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 purΓ©e the soup with a hand-held blender until itβs smooth and silky. Add more stock if itβs too thick. Season to taste.
- Stir in the apple cider vinegar and serve warm.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - British
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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