Vegetarian Christmas starter recipe for 6 people, takes only 40 mins; recipe has leek, butter, olive oil, celeriac, vegetable stock, watercress, baguette, goat's cheese and watercress.
Watercress & celeriac soup with goat's cheese croutons
Course: Vegetarian Christmas starter
Servings
6
servings
Prep time
15 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 1 1/2 l vegetable stock
- Butter: 50g butter
- Baguette: 6 slices toasted baguette
- Watercress: 2 x 100g bags watercress
- Leek: 4 leeks, washed and sliced
- Celeriac: 1 celeriac, peeled and diced
- Goat'S Cheese: 100g soft vegetarian goat's cheese
Directions
- Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool.Will freeze for up to 3 months.
- To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.
