Celery soup
Get cosy with a bowl of roasted celery soup, topped with chopped chives or parsley. Serve with crusty bread or olive oil croutons to make into a filling lunch
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 350g celery, sliced
- 2tbsp olive oil, plus extra for drizzling
- 1onion, finely chopped
- 1leek (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
Instructions
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.