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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large leek
  • 2 celery sticks
  • 1 medium celeriac
  • 2 cloves of garlic
  • 750 ml stock
  • 1 tsp caraway seeds
  • Apple cider vinegar or sour cream

Method
 

  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 .