Watercress & celeriac soup with goat's cheese croutons

• leeks↗4

  washed and sliced

• butter↗50g g
• olive oil↗1 tbsp tbsp
• celeriac↗1

  peeled and diced

• vegetable stock↗1 ½l l
• bags watercress↗2 x x
• 6 slices toasted baguette
• soft vegetarian goat's cheese↗100g g
• a few sprigs watercress

  to serve

Step-by-step instructions

1. 1

   Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.

2. 2

   To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.