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healthy leek and potato soup

Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour.

Ingredients

    • 1 carrot, grated
    • 1 onion, grated
    • 2 sticks celery, grated
    • 2 garlic cloves, roughly chopped
    • salt and pepper
    • stalks from a small bunch of parsley
    • For the leek soup
    • olive oil
    • 1 onion, finely chopped
    • 200g/7oz floury potatoes, peeled and chopped into cubes
    • 350g/12oz celeriac, peeled and chopped
    • 1 sprig thyme, leaves only
    • 4 leeks, finely sliced
    • sea salt and freshly ground black pepper
    • 1 small bunch chives, finely chopped

Directions

  1. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
  2. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
  3. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
  4. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
  5. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
  6. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.