Warming leek and celery soup

Ingredients:

1 tbsp vegan margarine (optional)

1 tbsp olive oil

4 stalks of celery, diced

2 leeks, trimmed and diced

onion, diced

3 medium potatoes, peeled and diced

4-6 cups vegetable stock

1 tsp garlic powder

salt and pepper to taste

chives for garnish

Method:

Melt the margarine in a large soup pot and add the oil. Bring to medium-high heat, add all the vegetables and a pinch of salt, and toss to coat all the vegetables. Stir often, cooking for 8-10 minutes until the leeks and celery are softened. Add the vegetable stock and bring to a boil for a few minutes, then simmer for 10-15 minutes until the potatoes are fork-tender. Turn the heat off and allow it to cool a little before blending with an immersion blender. Stir in the garlic powder and season with salt and pepper to taste. Ladle the soup into bowls and top with chopped chives.

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