Celeriac & Leek Soup- serves 6-8
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
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.