This one came to me as dairy free "news" today! It looked like a good one…
Makes 6 generous servings
- 1 large onion, finely chopped
- 3 large leeks, peeled, trimmed and chopped
- 2 cloves garlic, crushed
- 16 stems celery (organic if possible), trimmed and chopped
- 2 medium potatoes, peeled and chopped into 2cm cubes (approximately!)
- 1 litre low sodium vegetable stock
- ½ heaped tsp ground nutmeg (fresh or pre-ground)
- ½ tsp ground ginger
- 2 tbsp olive oil
- Pinch of black pepper
1. When preparing the celery, make sure that you remove any of the tough outer strings – they should peel off easily.
2. Warm the olive oil and 1 tbsp water in a large saucepan over a medium heat. Add the chopped onion, leeks, garlic and celery. Stir and reduce the heat to low. Cover and allow the vegetables to “sweat” for 3 minutes.
3. Add the potatoes and vegetable stock, bring to the boil.
4. Reduce the heat. Stir in the nutmeg, ginger and black pepper. Cover and leave to simmer for 20 minutes.
5. After 20 minutes, or when the vegetables (especially the potatoes) are cooked through, take off the heat and leave to cool.
6. When cooler, you can blend the soup. I prefer this soup totally smooth, but it is up to you! You may need to blend this in batches.
7. Reheat gently but DO NOT allow to boil – this ruins the consistency.
8. Serve with warm wholegrain rolls and top quality hummus.