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Leek and celeriac soup

A super tasty creamy soup packed full of amazing nutrients, fibre and plant protein too.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Servings 4 portions


  • 2 medium leeks rinsed, trimmed and shredded
  • 2 medium celery sticks rinsed and finely chopped
  • 1/2 medium celeriac peeled and chopped into small dice
  • 2 cloves garlic finely diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried mixed herbs
  • 800 ml vegetable stock
  • pinch celery salt
  • 400 grams tin butter beans (or other white beans) drained and rinsed
  • salt and pepper to taste
  • cold pressed flaxseed oil to garnish optional
  • 2 tbsp chopped cooked chestnuts to garnish optional


  • Heat 2 tablespoons of water in the base of a large saucepan. Add the leeks, celery and celeriac along with a pinch of salt and sauté over a medium heat for 5 minutes, stirring from time to time so they don't stick.
  • Add the garlic and a little more water if needed and cook for 2 minutes.
  • Add the herbs and pour in enough stock to cover all the veggies. Bring to the boil, then reduce the heat and simmer for 20 minutes with the lid on until the veg are soft.
  • Add the drained beans and celery salt to pan, along with more stock so everything is covered. Simmer for another 3 minutes.
  • Turn off the heat and leave to cool for a few minutes. Blend to smooth using a stick blender, adding the rest of the stock if the soup is too thick.
  • Season with salt and pepper to taste.
  • Serve with a glug of flaxseed oil and/or an extra pinch of celery salt and/or a sprinkle of chopped chestnuts.
Keyword antioxidants, celery soup, easy recipe, gut health, plant-based diet