Instructions

• 1. Peel and dice the celeriac. Slice the leek then chop the garlic. Thinly slice celery and put the leaves aside.
• 2. Heat the oil a large saucepan and gently sauté the leek & celery over a low heat for 8 minutes or until softened.
• 3. Add the celeriac and caraway seeds, then stir for a minute or so.
• 4. Add the stock, bring to the boil, then simmer for about 20 minutes.
• 5. 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.
• 6. Stir in the apple cider vinegar or sour cream and serve warm with the celery leaves .

• Servings : 4
• Ready in : 00:30 Minutes
• Dish Type(s) : Budget, Everyday, Lunch, One Pot, Quick & Easy, Soup, Supper
• Food Type(s) : Roots & Bulbs