Celeriac Soup
Celeriac soup is a deliciously creamy soup that is both filing and comforting.
Calories: 185kcal
Ingredients
- 1 celeriac
- 1 potato* approx 200g
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tsp dried mixed herbs
- 800 ml vegetable or chicken stock
Instructions
- Prepare the celeriac by topping and tailing it and peeling the skin with a knife. Dice into similar sized cubes.
- If you are using a soup maker, add all the ingredients to the jug and top up to the MAX line with either vegetable or chicken stock. Set off on smooth.
- If you are using a saucepan, saute the onion in a little butter or oil before adding the garlic and celery and gently softening for a further couple of minutes. Add the remaining ingredients, followed by the stock - add about 1 L of stock when making soup in the saucepan. Bring to the boil and then reduce to a simmer and cook for about 20 minutes, or until the celeriac has softened. Use a hand blender to blitz it into a smooth soup.
- When the soup is ready optionally stir in some cream, crispy bacon bits and croutons.
Notes
Adding potato is optional - I used some to thicken the soup up but if you have enough celeriac and other ingredients to fill the soup maker you don't need to add any.
Celeriac sizes vary in weight, if you use a smaller sized celeriac you might need to add a little more potato to ensure the soup is thick enough.
Leek is another great ingredient to include in a celeriac soup.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 169mg | Fiber: 9g | Sugar: 7g
