I love a traditional leek and potato soup, but adding celeriac gives it a whole new creamy dimension! I used to avoid this knobbly, muddy looking root veg, but took pity on it a few years back and started growing it on our allotment. We’ve never looked back!
This is a great recipe for using up lots of homegrown veg and has become a definite family favourite!
Potato, leek and celeriac soup
- 1 tbsp olive oil
- 1 red onion, peeled and sliced
- 350g potato or sweet potato, unpeeled and chopped
- 550g celeriac, peeled and chopped
- 1 fennel bulb (optional), sliced
- 1 tbsp fresh thyme or 1 tsp dried
- 1 ltr veg stock
- 3 medium leeks, sliced
- Salt and pepper
- Heat the olive oil in a big pan over a medium heat. Add the onion, potato (or sweet potato), celeriac, fennel and thyme. Cover and ‘sweat’ for around 10 minutes, stirring occasionally.
- Add the stock and the leeks. Bring to the boil then turn the heat down, cover and simmer for 10 minutes until everything is soft.
- Use either a hand blender or jug blender to whizz it all into a creamy, soupy deliciousness.
- Season with salt and pepper and serve with a hunk of homemade bread.
Recipe by Homegrown Kate www.homegrownkate.com