Curried leek, potato & celeriac soup with crunchy toppings
Waitrose and Partners

Curried leek, potato & celeriac soup with crunchy toppings

The velvety comfort of a leek and potato soup, given a flavour boost with a blend of mild spices and some aromatic, nutty celeriac. A tandoori naan, topped with nigella seeds, works so well as an alternative to normal croutons.

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VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 25g unsalted butter
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

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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Waitrose Indian 2 Mini Tandoori Naans150g

150g
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