Watercress & Celeriac Soup with Goat's Cheese Croutons

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 leeks, washed and sliced
• 50g butter
• 1 tbsp olive oil
• 1 celeriac, peeled and diced
• 1½l vegetable stock
• 2 x 100g bags watercress
• 6 slices toasted baguette
• 100g soft vegetarian goat's cheese
• a few sprigs watercress, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter with the olive oil in a large pot over medium-low heat. Add the sliced leeks and cook gently, stirring, for 8 minutes until soft but not coloured.

2. Add the diced celeriac and stir for 2 minutes. Pour in the vegetable stock, bring to a boil, then reduce to a simmer and cook for 20 minutes until the celeriac is tender.

3. Stir in all the watercress in handfuls, letting each addition wilt before adding more. Simmer for 2 minutes more.

4. Remove the pot from the heat and blend until completely smooth with a stick blender. Return to low heat and warm through for 2 minutes.

5. Heat the oven to 400°F (200°C). Spread the goat's cheese over the toasted baguette slices and bake for 5 minutes until softened and warm.

6. Ladle the soup into bowls, top each with a goat's cheese crouton and a few sprigs of watercress, and serve straight away.