Leek and celeriac soup

Name: Leek and celeriac soup
Cuisine: European, British
Ingredients: 3 tbsp olive oil; 2 large leeks (around 360g), trimmed and cut into roughly 2cm slices; 1/2 medium celeriac (around 375g), well scrubbed and cut into roughly 2cm chunks; 15g fresh root ginger, peeled and finely chopped; 1 vegetable or chicken stock cube; small handful roughly chopped fresh parsley, to serve (optional)

7 steps

Updated at: Thu, 17 Aug 2023 13:50:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories160.8 kcal (8%)

Total Fat11.5 g (16%)

Carbs14.2 g (5%)

Sugars3.3 g (4%)

Protein1.8 g (4%)

Sodium278.6 mg (14%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

360gleeks

large, trimmed and cut into roughly 2cm slices

375gceleriac

medium, well scrubbed and cut into roughly 2cm chunks

15gfresh root ginger

peeled and finely chopped

1vegetable stock cube

or chicken

fresh parsley

roughly chopped, to serve, optional

Instructions

Step 1

COOK 25 mins

Step 2

Place the oil in a large saucepan and gently fry the leeks and celeriac over a medium heat for 5 minutes, or until the leeks are softened but not coloured, stirring regularly.

Step 3

Add the ginger and cook for 1 minute more, stirring.

Step 4

Crumble the stock cube over the top and add 800ml water.

Step 5

Bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the celeriac is very soft, stirring occasionally.

Step 6

Remove from the heat and blitz with a stick blender, or let it cool slightly and blend in a food processor until smooth.

Step 7

Season with salt and