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Celeriac and Leek Soup

35 Reviews
94% would make this recipe again

A creamy celeriac and leek soup.

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.

Preparation : 10 min Cooking : 40 min
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

3 leeks, finely chopped 900 g
1 celeriac, cut into 1-2 cm pieces 650 g
1 3/4 tsp butter, unsalted 8 g
1/2 tbsp olive oil 8 mL
3 cups chicken broth 750 mL
2 cups water 500 mL
1/2 cup cream 15% 125 mL
salt [optional]
ground pepper to taste [optional]

Before you start

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

Method

  1. Prepare the vegetables: Wash the leeks well, remove and discard the dark-green part, then chop them finely. Peel the celeriac, then cut into 1-2 cm pieces
  2. Heat the butter and oil in a saucepan. Add the leeks, then sauté over low heat until the leeks are softened, about 6 min, with occasional stirring. Add the celeriac, then cook 2 min with stirring. Pour in the broth and water, 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. Pour in the cream, season with salt and pepper, then mix well. If the soup is too thick, thin it with some additional broth or water. Heat it through then serve.

Remarks

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

Nutrition Facts Table

per 1 Serving (440g)

Amount

% Daily Value

Calories

150

Fat

6 g

9 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

10 mg

Sodium

530 mg

22 %

Carbohydrate

23 g

8 %

Fibre

4 g

17 %

Sugars

5 g

Protein

4 g

Vitamin A

30 %

Vitamin C

31 %

Calcium

12 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3 ½
Fats 1

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Members' Reviews

35 Reviews (33 with rating only ) 94% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Ken_Doris
november 17, 2011 | I would make this recipe again

A very simple soup, with a nice fresh taste.

Useful 0
Kasha
september 24, 2008

It was ok...but a bit tasteless. I did follow the recipe,but it was a bit too liquidy..and not thick enough. For the price of the leek ($2.99 for 3) and the cereliac ($2.30 - I use almost all of it), it is a bit expensive for the return in taste it gives. But I am very happy I tried it.

Useful 2

This recipe is in the following categories

Vegetables | Soups | High Iron | Halal | High Fibre

Top Reviews

View All Reviews
Kasha
september 24, 2008

It was ok...but a bit tasteless. I did follow the recipe,but it was a bit too liquidy..and not thick enough. For the price of the leek ($2.99 for 3) and the cereliac ($2.30 - I use almost all of it), it is a bit expensive for the return in taste it gives. But I am very happy I tried it.

Useful 2
Ken_Doris
november 17, 2011 | I would make this recipe again

A very simple soup, with a nice fresh taste.

Useful 0