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Curried leek, potato & celeriac soup with crunchy toppings

Vegetarian

Vegetarian

A silky smooth take on classic leek and potato soup, elevated with warming spices and the subtle, nutty flavour of celeriac. Served with a toasted tandoori naan sprinkled with nigella seeds, it’s a deliciously different twist on the usual crouton crunch.

Serves: 4
Course: Starter
Prepare: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Ingredients

25g unsalted butter
1½ leeks, thinly sliced
3 clove/s garlic, chopped
2 tbsp Cooks’ Ingredients Vadouvan Spice Blend or medium curry powder
400g Red King Edward Potatoes, peeled and roughly chopped
400g celeriac, peeled, roughly chopped
1.2 L vegetable stock

For the toppings:
Vegetable oil, for frying
½ leek, thinly sliced
1 red chilli, deseeded and sliced
100g tandoori naan from a 300g pack, roughly chopped

Method

  1. Melt the butter in a large saucepan over a medium heat. Fry the leeks for 6-8 minutes, or until soft and beginning to caramelise. Add the garlic and spice blend and fry for 1 minute more, until fragrant.
  2. Stir in the potatoes, celeriac and stock. Bring to the boil, reduce to a simmer and cook for 20-25 minutes, until the potatoes and celeriac are tender. Use a stick blender, or transfer to a blender, then blitz until smooth and velvety. Season to taste.
  3. Meanwhile, make the toppings. Heat 2cm vegetable oil in a small pan and fry the leek for 1-2 minutes, until crisp. Use a slotted spoon to lift the leeks from the oil onto a plate lined with kitchen paper, then fry and drain the chilli and naan in the same way. Ladle the soup into bowls, scatter with the toppings and serve.

Nutrition

Energy

1,459kJ/ 349kcals

Fat

15g

Saturated Fat

4.3g

Carbohydrates

41g

Sugars

6.8g

Fibre

7.7g

Protein

8.3g

Salt

1.2g

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Jack Buck Farms