Watercress & celeriac soup with goat's cheese croutons

Watercress & celeriac soup with goat's cheese croutons

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(10 ratings)

By

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
255
protein
16g
carbs
17g
fat
14g
saturates
7g
fibre
7g
sugar
5g
salt
1.71g

Ingredients

  • 4 leeks, washed and sliced
  • 50g butter
  • 1 tbsp olive oil
  • 1 celeriac, peeled and diced
  • 1½ l vegetable stock
  • 2 x 100g bags watercress
  • 6 slices toasted baguette
  • 100g soft vegetarian goat's cheese
  • a few sprigs watercress, to serve

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, November 2010

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Comments

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Abidabbi's picture

I made this in February, and I don't know if the watercress just wasn't tender enough then but I followed the recipe exactly and it did not look like the picture, it did not blend to a beautiful pea green colour, but was green with bits in. Quite bland ( and I love watercress and adore celeriac) not one I will do again, sorry :(

lisac42's picture

I only had 2 leeks so added an onion as well. Used a mix of rocket and watercress and added 50 gms of parmesan instead of the crouton. Delicious!

jarrywal's picture

Can anyone tell me how much this recipe feeds as a starter please. I need for 8 people.Thanks

rosebudroo's picture
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really tasty low fat recipe and watercress has long been thought of as a lung tonic so this was great for my dad who is very chesty at the moment, was very creamy and fresh although no dairy on sight!

Frantic Flapjack's picture
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Lovely soup. Really healthy and perfect with the goats cheese crouton.

tmh910's picture
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Loved this soup. Added some rocket that I had left over. My children thought it looked grim but very quickly changed their minds when they tasted it!

smariec's picture
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Delicious! Especially with the goats cheese crouton. Nice as a light starter before a heavy main dish

Crumbortwo's picture
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I thought this was nice but not 5 star. The croutons and goats cheese were OK but I think you could achieve the same flavour by stirring parmesan into the soup.

florence100's picture
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Very nice, especially with the goat's cheese crouton.

ittedlb1984's picture
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Perfection itself

thesadlers's picture
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Amazing soup! Extremely easy to make, beautiful and delicious. I would recommend not being too stingy with the goats cheese croutons, as they really add a lot to the dish. Bon appetit! x

muccapazza's picture
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I thought this recipe was very easy to make and tasted beautifully fresh and spring/summer like as the taste is quite different to any other soup I've had. I ate it with and without the goats cheese crouton and I have to say, I preferred it with as the flavours set each other off very well.

emilyedinburgh's picture
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Very easy to make recipe. I served it before a chicken main course and it went well. Lovely, delicate flavour.

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