Now these were what I called vegetables. Smeared with earth and looking as though they’d been wrenched from the ground in the last hour (they probably had), the bunch of celery and couple of leeks I picked up in the local market were almost as long as my arm. I had to chop off a good portion of the tops to squeeze them in the fridge. They wouldn’t be in there long though – I already had a recipe in mind.
I love soup – and this celery, leek and potato one is a firm favourite.
You will need:
A bunch of celery (around 12-14oz) chopped.
2 medium potatoes, peeled and chopped into rough cubes
2 leeks, sliced
1 pint vegetable stock (I use Marigold Swiss vegetable bouillon powder – see photo below)
½ pint milk (to your taste – I use skimmed)
1oz butter
The prepared vegetables. I save a few celery leaves to decorate the soup:
How to make:
- Melt the butter in a large pan and tip in the chopped vegetables
- Stir, pop on a lid and set on a very low heat to sweat gently for around 15 minutes. Stir frequently to prevent sticking
- Add the vegetable stock, replace the lid and simmer for 20-25 minutes until all the vegetables are tender
- Blend the soup (I use a hand blender straight into the pan)
- Stir in the milk
- Spoon into serving bowls, decorate with leaves and serve with salt and pepper (I never add these during the cooking process but let the individual decide)
And there you have it! If you get around to making it – please do let me know in the comments what you think 
