Celeriac and Leek Soup
A delicious take on the traditional Potato and Leek Soup - and with approx 5g of carb per 100g Celeriac is much lower than the 20g carp/100g of potato - and so support our blood sugar - so important for all round health and hormone happiness! Give I a go and I promise you won’t miss the potato. Use the quantities as a guide and flex around what’s in the fridge.
All you need:
I Medium onion finely sliced
2 large or 3 medium leeks – well washed and sliced into 1/2cm rounds
1/3 of a large celeriac peeled and cut into chunks
250ml Veg or chicken stock
Milk
Nutmeg, salt and pepper
Olive oil
All you do
Saute the onion in a glug of olive oil and once translucent add the leeks. Cook on a med heat stirring frequently until the leeks are softened.
Add the cubed celeriac and contine to cook for a further 2-3 minutes.
Add the stock and bring to a simmer. Add a generous grating of nutmet and cook with the lid on for 10-15 minutes until the celeriac is soft (timing will depened on the size of your cubes)
Once cooked blend to your preferred consistency, and add your milk of choice and season to taste.
Enjoy with bacon ‘croutons’ or toasted pumpkin and sunflower seeds.
