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Watercress & celeriac soup with goat's cheese croutons

Watercress & celeriac soup with goat's cheese croutons

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A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal255
fat14g
saturates7g
carbs17g
sugars5g
fibre7g
protein16g
salt1.71g
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Ingredients

  • 4 leeks , washed and sliced
  • 50g butter
  • 1 tbsp olive oil
  • 1 celeriac , peeled and diced
  • 1 ½l vegetable stock
  • 2 x bags watercress
  • 6 slices toasted baguette
  • 100g soft vegetarian goat's cheese
  • a few sprigs watercress , to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 4.5 out of 5.13 ratings
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