The smoothness of the soup contrasts with the crunch of the goat’s cheese croutons in a delightful play of textures that makes every bite an exciting experience. Watercress is packed with nutrients and this soup is a tasty way to boost your vitamin and mineral intake.
Ingredients:
- 4 leeks, washed and sliced
- 50g butter
- 1 tablespoon olive oil
- 1 celeriac, peeled and diced
- 1 ½l vegetable stock
- 2 bags of watercress
- 6 slices toasted baguette
- 100g soft vegetarian goat’s cheese
- A few sprigs of watercress, to serve
Method of preparation:
Melt the butter with the olive oil in a large saucepan over a medium heat.
Add the sliced leek and cook gently until soft but not coloured.
Add the diced celeriac and the vegetable stock.
Bring to the boil, then reduce the heat and simmer until the celeriac is tender.
Add the watercress to the pan.
Use an immersion blender to blend the soup until smooth.
Season to taste with salt and pepper.
Preheat the grill.
Place the slices of baguette on a baking tray and top each with a slice of goat’s cheese.
Drizzle with a little olive oil and grill until the cheese is melted and golden.
Pour the hot soup into bowls.
Top each bowl with a goat cheese crouton and garnish with a sprig of watercress.
