Creamy Potato Celeriac Soup

Ingredients:

1.2 kg potato, peeled
260 g leek
150 g celeriac root, peeled
130 g carrot, peeled
2-3 cloves garlic
100 g olive oil
1 sprig of parsley
100 g soy cream (Alpro brand, from the cream section of the supermarket)
30g boullion powder
2 teaspoon salt  (check to taste)
1.4 Litres hot water

Toppings:

150g celeriac, peeled
380g potato, peeled
2 medium onions
1 small bunch parsley

Method:

1. Chop all vegetables and herbs roughly.
2. Cover with the water, and bring to the boil. Turn down and simmer for 10 min.
3. Add oil, parsley, boullion powder, and salt. Cook for 20 min or till veggies are soft.
4. Add soy cream, and blend till smooth. This is a thick & creamy soup. Some blenders may need a short rest during blending.

Toppings:

1. Dice celeriac and potato into small 1cm cubes. Toss in olive oil (approx 2 Tbsp) and a generous pinch of salt.
2. Bake 190 degrees for 25 – 30 min – they should be turning golden and slightly crisp on the outside.
3. Halve and peel the onions. Slice thinly into crescents.
4. Heat some oil in a frypan, add onions and a generous sprinkle of salt, and fry onions till golden.
5. Chop chives finely.

Serve soup with a generous sprinkle of fried onions and roasted veggies on top, and a sprinkle of parsley. Also looks nice with a squiggle of soycream…

Enjoy!