Celeriac Soup

3 Reviews
100% would make this recipe again

Celeriac, a rather ugly, knobby vegetable, also known as "celery root", is indeed a variety of celery cultivated for its large root instead of its stalks. It tastes like a cross between mild celery and parsley. Here it adds a fresh celery flavour to this velvety soup.

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Preparation : 10 min Cooking : 40 min
150 calories/serving
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Ingredients

1 1/2 tbsp Garlic-Infused Oil 23 mL
3/4 fennels, cut into 1-2 cm pieces 260 g
1 celeriac, cut into 1-2 cm pieces 650 g
6 cups Allergen-Free Vegetable Broth 1.5 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup chives, fresh, finely chopped 18 g
90 g feta cheese, light, crumbled

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the fennel: Trim the stalk and feathery leaves. Discard the stalk but reserve the leaves for later use. Remove any tough outer layers, then cut the bulbs into 1-2 cm pieces. Peel the celeriac, then cut into 1-2 cm pieces.
  2. Heat the garlic-infused oil in a saucepan. Add fennel, sauté over low heat for about 6 min, stirring. Add celeriac, cook for 2 min with stirring. Pour in the broth, bring to a boil, then simmer, covered, about 30-35 min, until the celeriac is very tender.
  3. Purée the soup in a blender or food processor. Return the soup to the saucepan, season with salt and pepper. If the soup is too thick, thin it with some additional broth or water. Heat it through. Sprinkle with chives and feta then serve.

Observations

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

150

Fat

9 g

13 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

10 mg

Sodium

730 mg

30 %

Carbohydrate

16 g

5 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

12 g

Protein

6 g

Vitamin A

111 %

Vitamin C

38 %

Calcium

13 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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3 Reviews (3 with rating only) 100% would make this recipe again

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