Leek and celery soup with spiced onions

1. 1

   Fry the sliced onion and celery in a large, deep pan with a knob of butter and a good glug of olive oil, until the onion is starting to soften.

2. 2

   Add the leeks and potato, pour in the stock, cover the pan with the lid and simmer on a low heat for about 25-30 minutes until everything is very soft.

3. 3

   Puree the soup with a stick blender or in a food processor until smooth, adding a little boiled water to thin if necessary.

4. 4

   Add salt and black pepper to taste.

5. 5

   To make the crispy onions, heat some light olive oil or vegetable oil in a large frying pan and add the sliced onion, fry, stirring, until just starting to brown and crisp up.

6. 6

   Add the spices and salt and pepper, and fry for another minute or two, then add a knob of butter and stir it in as it melts.

7. 7

   Remove from the heat.

8. 8

   Reheat the soup and serve in warmed bowls, topped with a spoonful of Greek yogurt, a squeeze of lemon juice and some crispy onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.