Warming leek and celery soup


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


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.

Leave a Comment