Equipment
- Immersion blender or countertop blender
Ingredients
- 2 tablespoon olive oil, plus extra for serving
- 1 large celeriac, (about 1 ½ lb / 700 g), peeled and cut into 1-inch cubes
- 1 large potato, (about 8 oz / 225 g), peeled and cut into 1-inch cubes
- 1 Leek, white and light green parts, washed well and roughly sliced
- 1 Onion, peeled and roughly chopped
- 1 clove Garlic, sliced
- 4 cups vegetable stock, low-sodium, plus extra to thin if needed
- salt and pepper, to taste
- 1 small handful parsley leaves, washed and roughly chopped, plus extra to garnish
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the celeriac, potato, leek, onion and garlic, season with a pinch of salt and pepper, and stir to coat.
- Cover and gently sweat the vegetables, stirring every few minutes, until the leek and onion are soft and the celeriac is starting to soften, about 10 minutes. Don't let them brown.
- Pour in the vegetable stock, raise the heat and bring to a boil. Reduce the heat to low, partially cover and simmer for 20 minutes, or until the celeriac and potato are completely tender and crush easily with a spoon.
- Remove the pot from the heat and add the parsley. Purée with an immersion blender until completely smooth and velvety. (Or carefully blend in batches in a countertop blender, filling it no more than halfway and venting the lid.)
- Return the soup to low heat. If it's too thick, add a splash more stock or water. Taste and adjust the seasoning with salt and pepper.
- Serve hot with a drizzle of olive oil, a few parsley leaves and cracked black pepper, or a dollop of yogurt (dairy-free to keep it vegan) or sour cream.
Notes
Adapted from a recipe by Hugh Fearnley-Whittingstall.
For a vegan garnish, use olive oil or dairy-free yogurt; use regular yogurt or sour cream if you're not keeping it vegan. The soup keeps in the fridge for up to 4 days and freezes well for up to 3 months.
Nutrition (estimated per serving)
Calories: 139kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 741mgPotassium: 534mgFiber: 3gSugar: 5gVitamin A: 638IUVitamin C: 20mgCalcium: 66mgIron: 1mg
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