
Ingredients
- 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
Instructions
- Gently saute leeks in butter and oil
- Add celeriac, lentils and potato
- Cover wih water and simmer until potato and lentils are tender
- Season with sea salt and pepper
- Add rocket or spinach once off the heat (fresh green leaves)
- 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
Variations:
- Broccoli – replace cauliflower with broccoli, use the whole head and peeled stem
- Carrot – grate garden fresh baby carrots in place of the cauliflower
- Beet – grate whole, washed beets in place of cauliflower,
- Sweet Potato – replace potatoes with sweet potato or yams
- Butternut squash or pumpkin – replace cauliflower with butternut squash/pumpkin
- Cauliflower – use a whole head and break into florets
- 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.