Leek and Potato Soup

Ingredients

• 700 ml water
• 1 vegetable stock cube
• 4 potatoes (approx. 200 g)
• 1 carrot (approx.75 g)
• 2-3 leeks (approx. 400 g)
• 1 small piece of celeriac (approx. 25 g)
• 25 ml soya cream
• black pepper, to taste
• 1-2 teaspoons sherry (optional)

Method

Peel the celeriac, carrot and potatoes then cut these, plus the leek, into small pieces

Simmer the vegetables in boiling water.

Add the vegetable stock cube and black pepper.

When vegetables are soft, blitz until smooth.

Add the cream (and sherry) at the end, and garnish with chives or croutons before serving.