Leek, celeriac & potato soup

Celeriac seems to be very 'in' with the contestants on MasterChef: The Professionals have  been using it left and right for the last two seasons. The stumpy vegetable has never appealed to me in the produce aisle, but last week, I decided to get one.

This evening, while checking the fridge to see what I might make for dinner, I saw some leeks and potatoes, which immediately made me think of soup. Then I saw the celeriac sitting on the work top and decided to use it as well.

Ingredients

1 tbsp coconut oil
2 leeks, ends removed and thinly sliced

3 cloves garlic, thinly sliced

4 C chicken broth

450g baby new potatoes, cut into chunks

450g celeriac, peeled, cut into chunks

1 tbsp cider vinegar

ground parsley, to taste

freshly ground mixed pepper, to taste
coarse sea salt, to taste
chorizo sausage slices, optional

Method

1. Heat a heavy-bottomed pot on medium heat. When it is ready, add in the coconut oil and let melt.
2. Add the leeks in and sweat for a few minutes, stirring constantly. Season with pepper.
3. Add the celeriac and potato chunks. Sauté with the leeks till the celeriac and potato chunks yield a bit when being pushed against with a spoon. Season with pepper.
4. Add the garlic and sauté for another couple of minutes.
5. Add the chicken broth and cider vinegar and bring to a boil.
6. Turn down to a simmer, cover, and cook for 20 minutes, or until the celeriac and potatoes are soft. 
7. Blend the content of the pot until a desired consistency is reached (I like it a bit chunky), adding more broth or water if needed. Season to taste. 
8. Serve with parsley, fresh pepper, and chunky chorizo slices on top.



Ready for blending





Blending the leeks, celeriac & potatoes



Blended, mixed with broth & seasoned

Perfect dinner for a snowy evening!