Celery soup
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Ingredients
- 350g celery, sliced
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 1 leek (about 150g), finely sliced
- 400g Russet potatoes, peeled and chopped into 1.5cm cubes
- 900ml vegetable stock
- 75ml oat milk/oat cream (optional)
- 10g chopped chives , to decorate
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Put the sliced celery on a baking tray, drizzle with 1 tbsp olive oil, season and toss to coat. Roast for 20-25 mins until soft and slightly charred/crispy.
- STEP 2
Meanwhile heat 1 tbsp olive oil over a medium heat in a large saucepan with a lid. Add the onions and leeks to the pan with a little salt. Cook for 10 mins until really soft, stirring occasionally.
- STEP 3
Add the potatoes and vegetable stock to the pan, bring to a boil, then turn the heat down to medium and simmer for 10 mins with the lid on.
- STEP 4
Add the roasted celery to the pan and simmer for a further 10 mins. Blend the mixture until smooth using a stick blender, then season to taste. Stir through oat milk or oat cream to enhance the creaminess, if you like.
- STEP 5
Serve topped with chopped chives and an extra drizzle of olive oil.
