Vegan Celery, Leek and Blue Cheeze Soup
An easy and delicious soup
4
people
Equipment
- 1 Smoothie blender or immersion blender
Ingredients
- 1 Celery - whole head, roughly chopped into small chunks
- 2 Leeks - outer leaves removed and discarded, the rest of the leek rinsed and cut into rings
- 2 tbsp Butter - vegan
- 1.5 litres Vegetable Stock
- 40g vegan Blue Cheeze
- Salt and Pepper to taste
Instructions
- Melt the butter in a large sauté pan and throw in the chopped celery and leek, making sure to coat them thoroughly in the butter.
- Turn the heat down to low and put the lid on. Leave to sweat down for at least 20 minutes.
- Pour over the hot stock and stir well to disperse any lumps. Season.
- Simmer gently for another 30 minutes or until the vegetables are tender and yield under a spoon.
- Remove from the heat and crumble the blue cheese into the soup, stirring well to ensure that it melts.
- Serve in bowls sprinkled with a bit more cheese and some chopped parsley (optional) and, of course, some bread and butter.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.