Ingredients

• 1 carrot
• grated
• 1 onion
• grated
• 2 sticks celery
• grated
• 2 garlic cloves
• roughly chopped
• salt and pepper
• stalks from a small bunch of parsley
• olive oil
• 1 onion
• finely chopped
• 200g/7oz floury potatoes
• peeled and chopped into cubes
• 350g/12oz celeriac
• peeled and chopped
• 1 sprig thyme
• leaves only
• 4 leeks
• finely sliced
• sea salt and freshly ground black pepper
• 1 small bunch chives
• finely chopped

Directions

• To make the stock
• put the grated carrot
• onion
• celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
• Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and
• once hot
• add the onion
• potatoes
• celeriac and thyme leaves. Cook over a medium heat for 10 minutes
• or until the vegetables have softened.
• Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
• Add the leeks
• cover the pan and cook for a further 5-7 minutes
• or until the leeks are wilted and tender but still bright green.
• Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
• Transfer the blended soup to a clean pan. Reheat the soup if necessary
• taste and season with salt and pepper to taste.To serve
• spoon into bowls and garnish with chopped chives.