Watercress & Celeriac Soup With Goats Cheese Croutons

Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  255

• Protein

  16g

• Carbs

  17g

• Fat

  14g

• Saturates

  7g

• Fibre

  7g

• Sugar

  5g

• Salt

  1.71g

Ingredients

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

Directions

1. Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
2. To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.

Categories: All Christmas, Courses, Dinner Party, Vegetables