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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and dice the celeriac and potatoes. Slice the leeks and chop the garlic.
  2. Heat the oil a large saucepan and add gently sauté the leek, over a low heat for 8 minutes or until softened.
  3. Add the celeriac, herbs and potatoes, and sauté for another 2 minutes, stirring.
  4. Add the stock, bring to the boil, then simmer for about 20 minutes.
  5. 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.
  6. Stir in the apple cider vinegar and serve warm.