Smooth carrot, leek & celeriac soup

Recipe steps

Prepare the vegetables

Thoroughly clean all the vegetables. No need for perfect cuts: this soup loves the approximate. Peel the carrots and celeriac if needed, then cut them into chunks. Slice the leeks after rinsing them well to remove any traces of dirt.

Start the aromatic base

In a large pot, heat the oil over medium heat. Add the leeks and sauté for about 5 minutes, until they become tender and slightly translucent. Stir regularly to prevent them from browning too much.

Add the vegetables and cook gently

Add the carrots and celeriac to the pot. Mix well. Cover with water just to the level of the vegetables, season lightly with salt, then bring to a boil.

Let it simmer

Lower the heat and let it simmer for 20 minutes, until all the vegetables are very tender. Check doneness with the tip of a knife: it should slide in without resistance.

Blend and adjust

Blend the soup until smooth or slightly rustic, depending on your preference. Adjust the seasoning with salt and pepper, and adjust the texture with a little water if needed.

Tips and variations

• For a creamier version, without cream Add a small potato (150 g) during cooking. It will add body and a more velvety texture, without adding fat.
• For a gently spiced soup Add at the start of cooking: - a pinch of cumin - a hint of nutmeg To warm up the flavor without masking the vegetables