This delicious European dinner soup is a healthy, eggs-free and nuts-free recipe made of leeks, butter, celeriac and goat cheese. Watercress adds a fresh boost of flavor!
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 35 mins – easy
🍽 6 servings – 205 kcal per serving
|
Serving
0g |
Fat
15g |
Sat. fat
8g |
Sodium
175mg |
|
Carbs
11g |
Fibers
1g |
Sugars
3g |
Proteins
7g |
INGREDIENTS
- 4 leeks
- 1¾ oz butter
- 1 tbsp olive oil
- 1 celeriac
- 6 cups vegetable broth
- 7 oz watercress
- 6 French baguette
- 4 oz goat cheese
- 6 watercress sprigs
TOOLS
- 1 knife
- 1 food processor
- 1 peeler
- 1 saucepan
- 1 toaster
- 6 bowls
STEPS
Peel celeriac with a peeler.
Dice the celeriac and slice the leeks.
Toast a french baguette in a toaster for 2 minutes.
Warm butter and olive oil in a saucepan. Add leek slices and cook for 10 minutes. Stir in celeriac and vegetable broth. Let it simmer for 15 minutes on low heat to get a leek-celeriac puree.
Put watercress and leek-celeriac puree in a food processor. Blitz for 4 minutes to get watercress and celeriac soup.
Transfer watercress and celeriac soup to a bowl. Scatter with goat cheese and watercress sprigs. Serve with a side of toasted french baguette.
It’s ready to be served !
