Celeriac & Leek Soup- serves 6-8
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
Method:
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Heat oil in a large saucepan and add the onion, with a pinch of salt.
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Fry for a few minutes on a medium heat and then add the leeks. Stir.
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Add the celeriac and stock.
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Bring to the boil and add the stock.
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Boil for around 20 mins until the vegetables are soft.
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Take the saucepan off the heat and blitz until smooth.
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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.
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Swirl in a tiny bit of the pumpkin oil if using and scatter with pumpkin seeds.
