Celeriac & Leek Soup

Celeriac & Leek Soup

With Fresh Mint Leaves

Serves 6

A creamy, delicate aromatic soup, which is both warming, and light in calories. Highly nutritious, easy to digest and very simple to prepare, this soup can be a wonderful starter, or a light main. Here, we paired it with some homemade herby focaccia bread.

Ingredients

1 large celeriac, peeled and chopped

4 leeks, chopped

1 white onion, peeled and chopped

250ml dry white wine

1.5lt fresh water, boiled

3tbsp veggie stock powder

Juice 1 large lemon

250ml oat cream

2tbsp fresh parsley, finely chopped

A small bunch of fresh mint, leaves only, finely chopped (reserve a few whole for serving)

Some freshly ground black pepper

Method

In a large deep pan, add the leeks and onion and a little water, cover and simmer over low heat for five minutes. Add the celeriac root, increase the heat to medium-high and pour in the wine. Simmer and stir until most of the wine is evaporated. Add the water, the veggie stock powder and the saffron and bring to a boil. Reduce the heat and simmer for 20 minutes.

Transfer the soup to a blender and process until very smooth. Return to the pan and stir in the lemon juice, the oat cream, the parsley and the mint.

Heat again until piping hot and serve, with a couple of mint leaves in each bowl.

Enjoy!

Notes

Although celeriac is very low in calories, it is impressively rich in health benefiting nutrients, vitamins, minerals and dietary fibre. Here are some of its amazing components:

Powerful cancer-fighting antioxidants, Vitamin K (100g offer 34% of our recommended daily intake), Phosphorus, Iron, Calcium, Copper, Manganese, B-Complex vitamins and Vitamin C.