This easy-to-make celery and leek soup is a great comfort food for chilly evenings.
1 Pack Celery Approx. 450g
1 Large Leek
1 Large Mild Onion
400g White Potatoes
2 Quixo Vegetable Stock Cubes
1200ml Boiling Water
100ml Cowbelle Reduced Fat Crème Fraîche
Sea Salt and Black Pepper
20ml Extra Virgin Olive Oil
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Wash and chop the celery.
Wash and chop the leek.
Peel the potato and cut into small chunks.
Peel, half and finely chop the onion.
In a large saucepan sauté the onion in the oil for a few minutes over a low heat.
Add the leeks, celery and potato to the pan and cook, stirring for a few minutes.
Pour over the boiling water then crumble in the stock cubes.
Bring back to the boil, season with a little salt and plenty of black pepper.
Cover and simmer for 25 minutes.
Liquidise the soup and return to the pan.
Add the crème fraîche, reheat gently and serve.
