Curried leek, potato & celeriac soup with crunchy toppings - Jack Buck Farms
A silky smooth take on classic leek and potato soup, elevated with warming spices and the subtle, nutty flavour of celeriac. Served with a toasted tandoori naan
Ingredients
- 25g unsalted butter
- 1½ leeks, thinly sliced
- 3 clove/s garlic, chopped
- 2 tbsp Cooks’ Ingredients Vadouvan Spice Blend or medium curry powder
- 400g Red King Edward Potatoes, peeled and roughly chopped
- 400g celeriac, peeled, roughly chopped
- 1.2 L vegetable stock
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