This soup contains everyday ingredients yet is super flavourful. People tend to think you need to have loads of fancy (and often expensive) ‘superfood’ ingredients for a recipe to be healthy but this soup proves otherwise. After all, all vegetables are ‘superfoods’ in their own right.
This recipe is a firm favourite in my house especially in the colder months, great for lunch or dinner. I tend to leave the soup chunky but if you prefer a smoother consistency then it blends well too.
Celery contains silicon and vitamin K which is good for hair and skin health but it is also good for our bones, joints, muscles and connective tissues.
-2 Tbsp. olive oil
-1 onion, diced
-2 leeks, trimmed, washed and cut into half moons
-2 stalks of celery, trimmed, cleaned and diced
-2 carrots, trimmed, cleaned and diced
-500g white potatoes, peeled and cut into bite size chunks
-850ml – 1Ltr. vegetable or chicken stock
-2 bay leaves
-salt & pepper to taste
How To Make
Place a large pan over a medium heat. Add the oil and warm up before adding all the vegetables.
Allow the vegetables to saute for a couple of minutes.
Add the stock (I use 850ml but if you prefer a thinner consistency add more) and bay leaves and give everything a good stir. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are cooked.
Add salt and pepper to taste.
Serve as is or if you prefer you can blend with a stick blender.
This soup is great for batch cooking as it stores well in the refrigerator for up to 4 days in an airtight container.