Leek , Celeriac and Mushroom Soup

Serves 2-4


  • 1tbsp oil
  • 1 garlic clove, crushed
  • 1 large leek, mainly white stem, sliced
  • 200g (7oz) chestnut or field mushrooms, sliced
  • 1/2 celeriac, diced
  • 1/4 tsp thyme
  • 1/2 tsp rosemary
  • 1 litre (13/4pts) stock
  • 1/2 of 400g tin butter beans, drained
  • 150ml (5floz) unsweetened dairy free milk
  • salt and pepper

I love to have a pan of soup on the go in winter. It’s an ideal basis for lunch but is also a healthy comfort food when you arrive home cold and hungry or want a mid-meal snack

1 Heat the oil in a pan and sweat the garlic and leek for 5 minutes.

2 Add the mushrooms and continue to sweat stirring regularly until they start to release their juices.

3 Add the celeriac, thyme, rosemary and stock. Bring the soup to the boil and simmer for about 6-8 minutes or until all the vegetables are cooked.

4 Add the butterbeans and milk and process the soup until smooth and creamy. Season to taste re-heat and serve.