Leek and Beetroot Soup

    55 minutes

    This soup is a little different from a standard leek and potato soup because it uses celery root (celeriac) instead of potato. Of course it works beautifully with potato if you can't get celery root.

    10 people made this

    Serves: 4 

    • 450g beetroot
    • extra virgin olive oil, to taste
    • 450g leeks, sliced and rinsed
    • 450g celery root (celeriac), or potatoes, peeled and diced
    • 3 cups (750ml) chicken stock
    • water, as required
    • salt and pepper, to taste
    • juice of 1/2 lemon

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oven to 190 degrees C. Wrap the beetroot in aluminium foil and bake until easy to pierce with a knife. Let cool, peel and dice.
    2. Heat a splash of olive oil in a saucepan and add the leeks. Saute a few minutes then add the celery root. Cover and simmer on low 10 minutes, stirring occasionally.
    3. Add the beetroot, stock and enough water to cover the vegetables. Bring to a boil and reduce heat to a gentle simmer. Simmer until you can crush the celery root against the side of the saucepan with a wooden spoon.
    4. Remove from the heat and puree with an immersion blender. Add water, if needed, to your desired consistency. Add salt, pepper and lemon juice.
    5. This soup is best made ahead of time so the flavours can mingle. Reheat and serve!

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