In both a disappointing and invigorating turn of fate, the weather has changed. Gone are the long hot days of July. As August creeps to a close, the first signs of Autumn are beginning to poke their heads out.
I’m personally a big fan of Autumn, it involves all of my favourite things; boots, coats and soup.
This recipe uses leeks, celeriac and carrots – all the classic Autumn root veg. It’s the perfect balance of sweet and savoury.
Carrots are packed with Vitamin A – essential for healthy skin and eyesight – it also supports the absorption of iron in the body.. In fact, 60g of cooked carrots contains 70% of your RDA. Chilli has also been found to be a health-promoting food, creating an anti-inflammatory effect in the body which can help protect against certain cancers.
100% Plant-Based. Gluten-Free. Nut-Free. Soy Free.
Keeps for up to 3 days in the fridge / can be frozen for later
Makes 4 – 6 bowls
- 1 large white onion, finely chopped
- 5 carrots, chopped
- 2 large leeks, sliced lengthways and chopped
- 1 celeriac, chopped into smaller chunks
- 2 tbs olive oil (if you want to go oil free leave this out)
- 750ml of vegetable stock (made up with 4 tsp of vegetable bullion) or two low-salt stock cubes
- 1 tsp ground garlic
- 3 bay leaves
- A good pinch of sea salt and cracked black pepper
Gently heat your olive oil in a large pot, adding the leek and onion. If you’re not using oil, replace with a little water for this step. Sauté over a medium heat for 10 minutes, stirring to avoid burning. Add in the carrots and celeriac and cook for another 5 minutes.
Add the stock, garlic granules, bay leaves & seasoning and bring to the boil. Allow the pot to boil rapidly for 10 minutes.
Reduce to the lowest heat setting and leave to simmer for 20 -30 minutes (or until the veg are soft).
Remove the bay leaves. Using a stick blender or liquidiser, blend the soup. Give it a taste – if it needs a little more seasoning, you can add it at this point.
Serve with some fresh peashoots & crusty bread
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