Makes around 950ml, to fill 8 coffee cups or 4 soup bowls

Celeriac soup recipe

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Ready in 45 minutes

25g butter
1 leek, white part only, thinly sliced
350g celeriac, roughly diced
150g potato, roughly diced
600ml vegetable stock, hot
5 tbsp single cream, to serve
Fresh chives, to garnish

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1. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
2. Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
3. Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.

Nutritional info

Per serving (based on 8): 71kcals, 4.7g fat (2.8g saturated), 1.8g protein, 5.5g carbs, 1.9g sugar, 2.6g salt

Chef's tip

To freeze: make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.

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redleaves | November 29

If you like an intense celery flavour, add some of the leaves from the celeriac, chopped finely, with the stock.

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