February 19, 2013
I came up with this recipe for Celeriac, Potato and Leek soup after purchasing my first celeriac from a local Farmer’s Market. I had some potatoes and leeks to use up and I figured it would be a good combination. I was right. Simple, delicious ingredients make for a simple, delicious soup. The fresh sage was leftover from another recipe and added a nice flavour, but is certainly optional.
And since this Celeriac, Potato and Leek soup contains only Real Food, I am happy to share with Tyson! In fact, I made a really large batch and froze a bunch of into cubes for him to eat later. I love having a variety of food options waiting in the freezer for him.
Celeriac, Potato and Leek Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
1 medium celeriac (or celery root), peeled
3 large leeks, white and green parts, sliced in half and well cleaned
2 large potatoes (preferably white or yukon gold, but I only had red so that is what I used!)
2 Tbsp coconut oil
3-4 cups of vegetable broth*
1/2 cup of milk of milk alternative (I used almond milk)
3 Tbsp of fresh sage (or thyme)
1 tsp salt
fresh ground pepper to taste
1. Chop leeks into thin slices. Dice potato and celeriac into cubes.
2. Add coconut oil to large pot and heat.
3. Add leeks to pot and saute until softened.
4. Add potatoes and celeriac to pot and saute with leeks for a few minutes.
5. Add vegetable broth and milk and bring to a boil.
6. Turn down heat and boil gently until potatoes and celeriac are soft, about 20-25 minutes.
7. Add sage, salt and pepper. Boil for another 5 minutes.
8. Turn off heat and let soup cool.
9. Purée until you reach desired consistency.
*Add broth according to how thick you like your soup