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!