Easy Recipe: Leek & Celery Soup

Leek & Celery Soup, We need prepare 11 Ingredients And 7 Steps

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Ingredients of Leek & Celery Soup

1. You need to prepare 1 tbsp of vegetable oil, preferably cold-pressed.
2. You need to prepare 1 of small onion (I used red onion coz had one spare), chopped.
3. Prepare 1 of leek, washed and thinly sliced.
4. Prepare 3-4 sticks of celery, chopped with leaves set aside for Step 6.
5. You need to prepare 3 cloves of garlic, chopped.
6. Prepare 100 g of new potatoes, diced.
7. Prepare 1 1/2 litre of vegetable stock (I used Marigold powder).
8. Prepare 2 of bay leaves.
9. Prepare of Salt.
10. Prepare of Ground black pepper.
11. Prepare 100 ml of low-fat crème fraiche.

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Leek & Celery Soup directions

1. Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking..
2. Add the leek and cook for a further 3 minutes, stirring occasionally..
3. Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally..
4. Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves..
5. Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche..
6. Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves..
7. Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!.

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