Celery and leek soup recipe

There’s nothing better than a tasty bowl of soup on a winter afternoon!

A delicious recipe from

, this one is full of fresh veggies and packed with natural goodness.

Whether you enjoy it as a starter, a lunch or a delicious dinner, it’ll go perfectly with your favorite crusty bread.

Nutritional content

Servings: 4 people

Prep time: 35 minutes

Ingredients 1 tbsp olive oil 1 tbsp garlic, chopped 200g leeks, sliced 200g celery, chopped 2 potatoes, sliced 2 bay leaves Seasoning 700ml vegetable stock 2 tbsp fresh parsley

Preparation

Heat the oil in a large pot.
Add the garlic and leeks, and cook until tender.
Add the celery and potatoes, then stir everything well.
Add the bay leaves, seasoning and stock, then bring the mixture to the boil over a high heat.
Once it’s boiling, reduce to a medium heat and simmer for about 20 minutes, until the veggies are all tender.
Turn off the heat and remove the bay leaves from the pot.
Add the parsley, stir well and wait for it to just start wilting. Let the mixture cool a little.
Transfer the mixture to a blender and blend until smooth.
Put the soup back in the pot and gently reheat it.
Serve in bowls with a tablespoon of Greek yoghurt or almond milk.

To store: Once the veg is cool, put it in an airtight container and keep it in the fridge for up to 4 days.