Leek and Celeriac soup

Soup is good.
It is easy and healthy.
Some days it is the only way I can get Heidi to eat her vegetables. She loves her soup and I love it when she eats vegetables.

Celeriac is an interesting vegetable.
Let's face it. It is ugly.
You almost feel sorry for it.
Even the teenager working behind the till in the supermarket didn't know what it was...
Don't let its looks deter you from using it though, it is great in soup or roasted or mash it with potatoes for an excellent twist on mash potatoes.

Here is my recipe for leek and celeriac soup.
Try it, modify it, do whatever you like but have some soup!

Ingredients:
One big leek, one celeriac, two cloves of garlic, 3 carrots, one medium sized potatoe
600 ml vegetable stock
Seasoning (Salt & pepper)
One tablespoon of safflower oil

Method:
Peel the celeriac and carrots, wash the leek.
Chop up the vegetables in even sized chunks - don't let the celeriac sit peeled too long since it will colour.
In a large pot (I use my casserole dish) heat up the oil and add the leek. Stir for a minute or two.
Add the carrots, celeriac and seasoning.
Add the vegetable stock and bring to the boil.
Let it simmer covered for 40 to 50 minutes.
Once all the veggies are soft and the lovely aroma fills your kitchen, let it cool down slightly and then blend. I use a handblender - it should become silky smooth.

Serve with delicious wholewheat bread.