Creamy Leek Soup with Nutmeg and Soy

Ingredients

• 2 stalks leeks (white part only)
• 200 g celeriac
• 1 Garlic clove
• 4 tbsp soy oil
• 500 ml vegetable broth
• 250 ml chilled soy cream
• Salt
• horseradish (jar)
• Lemon juice
• nutmeg

Instructions

1. 1.

   Wash, trim and slice the leeks into rings. Peel and dice the celeriac. Peel, dice the garlic and sauté with the leeks and celeriac in 2 tbsp hot oil until translucent. Deglaze with vegetable broth and add 100 ml soy cream. Simmer for about 20 minutes, stirring occasionally, then blend finely.

2. 2.

   Whisk the remaining soy cream to a semi-firm consistency and fold into the soup. Season with salt, horseradish, and lemon juice. Serve in bowls or mugs, drizzle with the remaining oil, and finish with a sprinkle of nutmeg.