zoom Celeriac, sweetcorn and leek soup

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    Celeriac, sweetcorn and leek soup

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    Celeriac, sweetcorn and leek soup

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    1 leek, trimmed
    2 tbsp olive oil
    1 tbsp unsalted butter
    1 onion, sliced
    2 cloves garlic, sliced
    500g Waitrose celeriac, peeled and thinly sliced
    150ml whole milk
    150g frozen sweetcorn (or drained canned)
    500ml fresh Cooks’ Ingredients chicken or
    vegetable stock
    ¼ lemon, juice
    Crusty bread, to serve (optional) 


    1. Cut a 5cm piece off the green end of the leek and set aside. Roughly slice the rest of the leek and put in a pan with 1 tbsp oil, the butter, onion, garlic and celeriac. Add a good pinch of salt, set over a medium-high heat and cover with a lid. Sweat for 10 minutes, stirring regularly, until tender.

    2. Uncover the pan, add the milk and simmer for another 2-3 minutes, then add the sweetcorn, stock and 150ml water and simmer for another 4-5 minutes. Allow to cool a little, then transfer to a blender. Add the lemon juice and whizz until smooth. Add more salt, pepper or lemon juice to taste.

    3. For the crispy leek topping, heat the remaining 1 tbsp oil over a medium-high heat in a small non-stick frying pan. Halve the reserved piece of leek and then slice lengthways as finely as possible. Add to the hot oil with a pinch of salt and fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon, blot on kitchen paper and then scatter over the soup along with some black pepper to serve (reheating it if necessary). Enjoy with some crusty bread, if liked. 

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    Cook’s tipYou can make this recipe vegan by using vegetable stock, and swapping the butter for another tbsp of oil and the whole milk for cashew drink. 


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