Curried leek, potato & celeriac soup with crunchy toppings

Name: Curried leek, potato & celeriac soup with crunchy toppings
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 25 g unsalted butter; 1½ leeks, thinly sliced; 3 clove/s garlic, chopped; 2 tbsp Cooks’ Ingredients Vadouvan Spice Blend or medium curry powder; 400 g Red King Edward Potatoes, peeled and roughly chopped; 400 g celeriac, peeled, roughly chopped; 1.2 L vegetable stock

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.

5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves4
CourseStarter
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.

Typical values per serving when made using specific products in recipe