Celeriac and leek soup

This comforting soup recipe is using seasonal ingredients.

Ingredients

Makes 6 portions.

1 large celeriac

1 large leek

2 medium sized potatoes

6 cups vegetable broth

Vegan bacon (optional)

Extra-virgin olive oil (2 tablespoons)

Ground pepper and salt to taste

Method

Chop all the vegetables. In a large pot, add a the evoo and open the heat at medium. Add the leeks, celeriac and potatoes. Sautée the vegetables for 10 minutes, until softened. Add the broth and bring to a boil. Cover and simmer for 20 minutes. Remove from heat and purée the soup with a hand mixer. Add vegan bacon bits as garnish. Enjoy!