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Celeriac and leek soup

This comforting soup recipe is using seasonal ingredients.


Makes 6 portions.

1 large celeriac

1 large leek

2 medium sized potatoes

6 cups vegetable broth

Vegan bacon (optional)

Extra-virgin olive oil (2 tablespoons)

Ground pepper and salt to taste


Chop all the vegetables. In a large pot, add a the evoo and open the heat at medium. Add the leeks, celeriac and potatoes. Sautée the vegetables for 10 minutes, until softened. Add the broth and bring to a boil. Cover and simmer for 20 minutes. Remove from heat and purée the soup with a hand mixer. Add vegan bacon bits as garnish. Enjoy!

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