400g of potatoes (approx. 2-3 medium potatoes)
300g of celeriac (approx. ½ a celeriac)
2 leeks, green part only (250g) (use none of the white part, as this is high-FODMAP)
1.5 tsp of salt
2l of veg stock
1 bay leaf (optional)
½ tsp of ground black pepper
100g of baby spinach
A dash of lemon juice (optional)
125g of coconut or soy yoghurt, to serve
Pickled red onions
Chop the potato and celeriac into small bite-size pieces (leaving the skin on the potatoes). Give the leeks a good clean – sediment can often be hidden in the centre. Use only the green part of the leeks, as they are low-FODMAP and also more nutritious than the white part – and they give this soup a wonderful vibrant colour. Keep the white part to use in another dish in place of an onion. Roughly chop the leek greens.
Heat a large pot on a high heat. Once it heats up, add the prepared leeks and a pinch of salt and cook for 3 minutes, stirring regularly. If they start to stick, add 1 tsp of water. Next, add the potato and celeriac, 50ml of veg stock and a pinch of salt, stir well, then reduce the heat to medium and put the lid on. Leave to sweat or steam for 8 minutes, stirring regularly, and gain if the veg starts to stick to the bottom add a tsp of water and stir to loosen the veg from the pan.
Add the rest of the veg stock, with the bay leaf and black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook until the potato is nice and soft, about 15 minutes.
Remove from the heat, add the baby spinach and blend until smooth. Adjust the seasoning if needed by adding more salt and ground black pepper, or an acid such as a dash of lemon juice to taste.
Serve in bowls, with a nice swirl of coconut or soy yoghurt on top, and a garnish of pickled red onions and pumpkin seeds, if you like.
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