• Clare McElhatton

Celeriac, Cauliflower, Leek and Potato soup


Soup with warm cauliflower leaf salad

Serves 2-3

· ½ small celeriac

· ½ leek

· 1 small white onion

· 2 handfuls of cauliflower florets

· 2 medium potatoes, peeled

· 2 cloves garlic

· Vegetable oil or butter

· Vegetable stock powder

· Bay leaves

· Black pepper

· Salt

· Milk or plant-based milk

· Truffle oil (optional)


1. Slice the leek and wash them well

2. Slice the onion and peel the garlic

3. In a little oil or butter, sweat the onions, garlic, and leeks in a large pan with a pinch salt until soft (be careful not to colour the onions). A lid can be used to help steam the vegetables slightly

4. Meanwhile, peel the celeriac and potato and cut into rough chunks. Also roughly cut up the cauliflower

5. Add the potato, cauliflower and celeriac to the onions and leeks. Add just enough water to cover the vegetables. Add 1 tbsp of stock powder and 2 bay leaves. With a lid on, simmer the vegetables until very soft (around 20 minutes, depending on their size)

6. Once soft, turn off the heat and allow to cool slightly. Remove the bay leaves

7. Using a standing or stick blender, puree the soup until very smooth. Adding a little milk while blending will help it become even smooth

8. Taste- add more salt and pepper to taste. Serve with a little drizzle of truffle oil for extra flavour

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