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Watercress & celeriac soup with goat's cheese croutons
- 4 leeks , washed and sliced
- 50g butter
- 1 tbsp olive oil
- 1 celeriac , peeled and diced
- 1l vegetable stock
- 2 x 100g bags watercress
- 6 slices toasted baguette
- 100g soft vegetarian goat's cheese
- a few sprigs watercress , to serve
Directions:View on BBC Good Food
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