We regularly get the question from followers: ‘do you also have easy recipes for all those forgotten seasonal vegetables you regularly tip?’ We certainly do. One fine recipe to remember is this celeriac and leek soup.
Celeriac and leek soup
Have you always wondered why courgette and aubergine make a delicious combination? And tomato is not wrong in this mix either. That's because vegetables from the same region growing at the same time generally combine very well in dishes. So you immediately have your answer as to why this celeriac and leek soup is such a good combo. Celeriac grows from about August to October in the open air in the Netherlands. And leeks can be enjoyed all year round, even in the winter months when the supply of Dutch vegetables is low. We have listed all seasonal vegetables per month for you here. We figured it out for each month, so you can make a more sustainable and delicious choice all year round.
Fact: you can often find celeriac in the supermarket in other months too. This is because it is also a storage vegetable and can therefore be stored for a long time. Read more about storage of fruit and vegetables by suppliers in this article.
Celeriac with a creamy, nutty flavour
Celeriac, also known as celery tuber, is a root vegetable that, according to the nutrition centre often overlooked, but it definitely deserves a place on your plate this autumn and winter. This crisp and aromatic tuber has an amazing flavour that will surprise you if you haven't tasted it before. It has fresh, spicy notes of celery, combined with a subtle earthy undertone and a slight nutty flavour. When cooked, celeriac develops a soft, creamy texture and a milder flavour reminiscent of a mix of parsley and parsnip.
Celeriac is not only versatile in the kitchen, but also a more sustainable choice. Available from August to March in the Netherlands, this tuber requires less pesticides compared to other crops. Moreover, celeriac is rich in fibre, vitamin C, vitamin K and antioxidants, making it a nutritious addition to a healthy diet.
Celeriac and leek soup, a delicious nutritious and easy soup packed with vitamins.
Creamy celeriac and leek soup
Kitchenware
- large pan
- cutting board and knife
- hand blender
Ingredients
- 1 leeks
- 1 celeriac
- 1 onion
- 3 cloves of garlic
- 2 fluorescent dried tarragon
- 1 stock cube
- pinch of salt and pepper to taste
- 250 ml vegetable cooking cream
- 1 litres water
- 2 el olive oil
Instructions
- Wash the leeks thoroughly and cut into rings. Peel the celeriac and cut into cubes. Peel and chop the onion. Peel the garlic cloves and chop finely.
- Heat the olive oil in a large soup pan over medium-high heat. Add the onion and fry until translucent, about 3-4 minutes. Add the garlic and fry for another 1 minute. Add the leeks and celeriac to the pan and stir well.
- Add the stock cube and pour in the water. Bring to the boil.
- Turn the heat down to low and simmer the soup for 20-25 minutes, or until the celeriac is soft.
- Purée the soup with a hand blender until smooth.
- Add the whipping cream and stir well.
- Season the soup with 2 tsp tarragon, salt and pepper.
- Let the soup continue to heat on low heat for a while, but make sure it does not boil anymore.
- Ladle the soup into bowls and garnish with a little extra tarragon if necessary.
More tasty recipes from thegreenlist.nl
- Have you tried this delicious soup yet? Vegan lentil soup.
- Also delicious for cold days: vegan pea soup or vegan vegetable soup.
- Or try also: vegan autumn stew with mushrooms.
Photo credits: thegreenlist.nl
