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Potato, Leek, and Celeriac Soup
[Vegan]

Author Bio

Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is... Read More

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Potato, Leek, and Celeriac Soup [Vegan]

Celeriac is one of those magical root vegetables that works perfectly in soup. Like white potatoes, it doesn’t have a strong taste of its own, but it adds subtle flavor and creaminess. Fresh spinach gives this soup a green taste, and the hemp oil adds something really special. Top with... Read More

Ingredients You Need for Potato, Leek, and Celeriac Soup [Vegan]

For the Soup:

1 large leek, chopped
1 medium-sized celeriac, peeled and cubed
1 cup small round potatoes, peeled and cubed
A handful of spinach
4 cloves of garlic
4-6 cups vegetable broth
1 bay leaf
4 tablespoon vegan butter
Salt and pepper
Hemp oil (optional)

For the Macadamia Cream:

1 cup macadamia nuts, soaked
Coconut vinegar or apple cider vinegar
Water
Salt and pepper

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How to Prepare Potato, Leek, and Celeriac Soup [Vegan]

To Make the Soup:

In a large pot, sauté the leeks and garlic for 10-15 minutes until the leeks are tender.
Add the diced celeriac and potatoes and cook for another 5 minutes.
Add vegetable broth and bay leaf, cover and simmer for 30 minutes.
Puree with an immersion blender or regular blender until smooth.
Add the spinach and pulse into the soup.
Add salt and pepper to taste, drizzle with hemp oil, and top with the macadamia cream.

To Make the Macadamia Cream:

Blend together the soaked macadamia nuts, a dash of vinegar, salt, and pepper, and start with a splash of water. Continue to add more water until you get the consistency that you want for the cream.

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