Ingredients
- 2 tbsp extra virgin olive oil
- 3 leeks, sliced and well washed
- 1 onion, chopped
- 1 small celeriac (about 500 g), peeled and diced
- 1 medium potato, peeled and diced
- 1.2 litres vegetable stock
- A few sprigs of thyme
- 100 ml oat cream or plant milk (optional)
- Chopped chives, to serve
Method
- Soften: heat the oil in a large pan and add the leeks and onion with a pinch of salt. Cover and cook gently for 10 minutes, stirring now and then, until soft but not browned.
- Simmer: add the celeriac, potato, stock and thyme. Bring to the boil, then simmer for 20–25 minutes, until everything is very soft.
- Blend: remove the thyme stalks and blend until silky. Stir in the cream or milk, if using, and season with salt and white or black pepper.
- Serve: scatter with chives.
Why it's good for you: Leeks and onions are rich in inulin, a prebiotic fibre that feeds friendly gut bacteria. Celeriac is lower in starch than potato and adds potassium and vitamin K. A soft, soothing soup for tired digestion.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.