April 8th, 2012
Recipes by LeeAnne Wright
Photography by Rob Kinghorn
Food Styling by Ian Muggridge
In a large pot over medium heat, sweat leeks in oil and butter until translucent, about 4 minutes. Add celery root, cauliflower, cumin and stock. Increase heat and bring to a boil. Cover and reduce temperature to a simmer. Cook about 10 minutes or until cauliflower and celery root soften.
In a blender, purée soup in batches. Return soup to pot and add buttermilk. If you prefer a thinner consistency, add another cup of stock or water.
Chill 2 hours or more. Season with salt and pepper, and serve.
Nutrients per serving: 127 calories, 5 g fat, 4 g protein, 16 g carbs, 3 g fibre. Excellent source of vitamin C and folate.