Leek , Celeriac and Mushroom Soup
- 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.