Leek and Celery Soup
Healthy and comforting winter soup made with leek and celery
Servings: 4
Calories: 112kcal
Equipment
- 1 Pressure cooker Or stock pot
Ingredients
- 1 medium Leek
- 1 small Potato
- 4 sticks Celery
- 1 small Onion
- 2 teaspoons olive oil
- 750 ml Chicken/Vegetable Stock (or Bouillon)
- Salt and Pepper to taste
- Creme Fraiche and celery leaves to garnish
Instructions
- Peel and chop the onion
- Heat the oil in your instant pot or stockpot and set the onion to soften (use the saute setting for instant pot)
- Stir occasionally while you prepare your other vegetables
- Trim and chop the celery and leek. Cut into chunks of about 1-2cm
- Peel and chop the potato
- Add the leeks and celery to the instant pot and stir to soften on saute for a few minutes
- Add the potatoes, stock and a good seasoning of salt and pepper
- If you are using an electric pressure cooker, put the lid on and set to cook on high for 30 minutes. If you are cooking this in a regular stockpot, bring to the boil then reduce the heat to a gentle simmer and cook for 40 minutes or until all the vegetables are soft, stirring occasionally
- Release the steam from the instant pot
- Using a stick blender, liquidise the soup to the texture of your choice. You can remove some of the vegetables with a slotted spoon, then return them after liquidising if you prefer.
- Adjust the seasoning, adding salt and pepper to taste
- Serve with the garnish of your choice. I like creme fraiche and a few chopped celery leaves
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 305mg | Potassium: 366mg | Fiber: 1g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg