1 leek, medium (white and light green parts) sliced
12 sprigs celery, chopped
1 potato, small peeled and chopped
1 red onion, chopped
1 tablespoon olive oil
2 cups water
1 3/4 tablespoons salt
1 pinch cayenne pepper
Preparation
1h
0 mins
Medium
Wash the leek well.
Cook the celery, garlic, leek, and oil in a pot over medium heat, stirring constantly until soft (about 10 minutes).
Add the remaining ingredients (the vegetables may not be fully submerged) and simmer covered until the celery and potatoes are soft (about 10 minutes).
Put everything in the blender and blend. Once blended, strain through a sieve, making sure to push well so that the soup passes through and the solids remain.
Season with salt and pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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