Ingredients:

3 large leeks, cut into chunks

1 large onion, peeled & quartered

1 celeriac, peeled and cut into large cubes

1 tbsp rapeseed oil

1 can cannellini beans

Handful of pumpkin seeds (optional)

1 tbsp vegetable/chicken stock bullion 

Pumpkin Seed oil (optional)

pinch sea salt

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Method:

• Heat oil in a large saucepan and add the onion, with a pinch of salt.

• Fry for a few minutes on a medium heat and then add the leeks. Stir.

• Add the celeriac and stock.

• Bring to the boil and add the stock.

• Boil for around 20 mins until the vegetables are soft.

• Take the saucepan off the heat and blitz until smooth.

• Add the cannellini beans and pulse a little. This will make the soup nice and thick. It's nice to leave most of the beans whole though.

• Swirl in a tiny bit of the pumpkin oil if using and scatter with pumpkin seeds.