Celeriac and leek soup

1 tsp butter/margarine
1 tsp olive oil
2 garlic cloves, crushed
1 leek, sliced into rings then chopped into little pieces
2 small potatoes, peeled and chopped
1 celeraic, peeled and chopped
1 celery heart (ie, those bits of celery in the middle with the leaves on them), chop off and discard the hard bottom part, then chop very finely, including leaves
2.5c vege stock
Salt, pepper and celery seeds to taste

Melt butter in a saucepan, then add garlic and leek. Saute for 5 - 10 minutes until soft. Add celery and cook for another 5 - 10 minutes. Add potato and celeraic, stir to coat in the leek/celery mixture, and add the stock. Bring to boil.

Reduce heat and let simmer until the celeraic is soft. Using a stab mixer/immersion mixer or blender, blend until smooth and season to taste with salt, pepper and celery salt.

Makes approximately 4 servings (serving size 1 cup).

Number of Servings: 4

Recipe submitted by SparkPeople user MLZIEBA.