• 2  leeks small, washed, sliced
  • 1 tbsp Organic butter
  • 1 tsbp Cold pressed olive oil
  • 1  Celeriac peeled and diced
  • 1  Potato washed and diced
  • 1 cup Green lentils
  •   Water to cover
  • 1 tsp Sea salt
  • 1 tbsp Raw miso paste
  •   Fresh cracked pepper
  •   Handful of spinach optional

Servings: 4


  1. Gently saute leeks in butter and oil
  2. Add celeriac, lentils and potato
  3. Cover wih water and simmer until potato and lentils are tender
  4. Season with sea salt and pepper
  5. Add rocket or spinach once off the heat (fresh green leaves)
  6. Pulse blend to finish with a stick blender or place 1/3 of the soup in a blender or food processor until smooth in consistency and add back to the soup

Recipe Notes


  1. Broccoli – replace cauliflower with broccoli, use the whole head and peeled stem
  2. Carrot – grate garden fresh baby carrots in place of the cauliflower
  3. Beet – grate whole, washed beets in place of cauliflower,
  4. Sweet Potato – replace potatoes with sweet potato or yams
  5. Butternut squash or pumpkin – replace cauliflower with butternut squash/pumpkin
  6. Cauliflower – use a whole head and break into florets
  7. Garden Greens – prepare the soup above and add in once off the heat podded peas, fava beans, green beans, asparagus and leafy greens for a delicious garden delight.