Watercress and celeriac soup with goat's cheese

Ingredients

1. 4 leeks

2. 50g butter

3. 1 tbsp olive oil

4. 1 celeriac

5. 1 ½litre vegetable stock

6. 160g watercress

7. 100g soft goat's cheese

Directions:

1. Wash and thinly slice the leeks. Peel and dice the celeriac.

2. In a large saucepan soften the leeks in the butter and olive oil.

3. In a separate pan bring the vegetable stock to the boil.

4. Add the celeriac and boiling stock and reduce to a simmer. Simmer for 15minutes until the celeriac has softened.

5. Add the watercress and continue to cook for 2 minutes.

6. Blend until smooth and season to taste.

7. Slice the goats cheese 3mm thick.

8. Serve in bowl and top with a slice of goat’s cheese. Finish with a sprig of watercress.

9. Enjoy!