Watercress & celeriac soup with goat's cheese croutons

30-60 minutes 400 kcal or less 6 servings appetizer baguette baguettes celeriac christmas day starter freezable goat's cheese make ahead soup recipes vegetable stock watercress

N/A

Source

Ingredients

4 leeks , washed and sliced

50g butter

1 tbsp olive oil

1 celeriac , peeled and diced

1 ½l vegetable stock

2 x bags watercress

6 slices toasted baguette

100g soft vegetarian goat's cheese

a few sprigs watercress , to serve

Method

Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.

To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.