Leek and celeriac soup

Autumn, Recipes, Winter

After the excesses of festive celebrations, hearty, healthy soup makes a perfect meal. Easy to make and keep in the fridge for whenever you need a simple meal (being completely plant based it lasts well and can also be frozen), this celeriac and leek soup is a really comforting winter classic. Of course, crusty bread goes well on the side!

Serves 4
350g leeks
300g celeriac
2 cloves of garlic
½ a red onion
1 litre of vegetable stock
1 tblsp sage leaves (preferably fresh)
Sea salt to season

Remove the papery skin from the garlic and onion and roughly chop all of the vegetables.

Fry the onion and garlic with a good pinch of salt in a little oil. Once soft and the onion is turning translucent and starting to brown, add to a large saucepan with the other vegetables, the stock, the sage and another pinch of salt.

Simmer until all vegetables are soft (30-45 minutes).

Remove from the heat and blend with a hand blender.

Garnish with a little oat cream and some sesame seeds and serve with bread or crackers.

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Vegetarian, vegan, dairy free, plant based, gluten free