LEEK AND CELERIAC SOUP

A creamy comfort soup. Root veg such as celeriac or turnip last for ages in the fridge. Although root veg is starchy, the fibre in it is hugely beneficial. Include the skin whenever you can, as this contains most of the health-promoting nutrients.

Serves 4 Prep 15 mins

Cook 25 mins

PERSERVING 123cals PROTEIN 2.5g

CARBS 4g FAT 9g FIBRE 6.5g

l 3tbsp olive oil

l 2 large leeks (around 360g/12½oz), trimmed and cut into roughly 2cm slices

½ a medium celeriac (around 375g/13oz), well scrubbed and cut into roughly 2cm chunks

15g (½oz) fresh root ginger, peeled and finely chopped

l 1 vegetable or chicken stock cube

l Salt and freshly ground black pepper

A small handful of chopped fresh parsley, to serve (optional)

Place the oil in a large saucepan and gently fry the leeks and celeriac over a medium heat for 5 minutes, or until softened but not coloured, stirring regularly. Add the ginger and cook for 1 minute more, stirring. Crumble the stock cube over the top and add 800ml water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the celeriac is very soft, stirring occasionally.

Remove from the heat and blitz with a stick blender, or let it cool slightly and blend in a food processor until smooth. Season and reheat gently, adding extra water to thin, if needed. Sprinkle with parsley, if using, and season with more pepper to serve.