Celeriac, Spinach & Blue Cheese Soup
Celeriac, Spinach & Blue Cheese Soup is gloriously colourful, creamy and rich. Garnish with your favoured topping and serve it up for lunch, supper or as an elegant appetiser. Serves 4 as an appetiser or 2 as a hearty supper.
Servings: 2 servings
Calories: 133kcal
Ingredients
- 2 tbsp Olive oil (for frying)
- 1 Leek – medium sized, outer skin removed
- 1 Garlic clove - peeled
- 1 Celeriac (medium sized - approx. 400g once peeled)
- 50g/ 2 oz/ 1⅔ cups Fresh spinach leaves
- 900ml/ 3¾ cups Vegetable stock
- 75g/ 3oz Stilton or similar strong blue cheese - crumbled
- 3 tbsp Cream or milk
Garnishes (Optional): Chopped walnuts, crispy bacon, pancetta or chorizo, croutons, crumbled blue cheese
Instructions
- Finely slice the leek and garlic then fry gently in a large saucepan for 5 minutes until the leek is soft
- Chop the celeriac into 1.5cm chunks. Add the celeriac and ¾ of the stock then cover and simmer for 15-20 minutes until the celeriac is cooked through
- Allow to cool for 5 minutes
- Put the blue cheese, spinach & the cream (or milk) into a blender. Pour the soup into the blender and whizz until smooth (or use a stick blender in the saucepan). Add more stock if it is too thick
- Pour back into the pan, season with salt & pepper, heat through and serve with the toppings of your choice
Nutrition
Calories: 133kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 240mg | Potassium: 680mg | Fiber: 4g | Sugar: 5g | Vitamin A: 914IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 2mg