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Celeriac and Leek Soup

4 Reviews
100% 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
  • Kosher
  • Vegetarian

Ingredients

3 leeks, finely chopped 900 g
1 celeriac, cut into 1-2 cm pieces 650 g
1/2 tbsp butter, unsalted 7 g
1/2 tbsp olive oil 8 mL
2 cups water 500 mL
3 cups vegetable broth, low-sodium 750 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 2.9 g
+ Trans 0 g

15 %

Cholesterol

10 mg

Sodium

170 mg

7 %

Carbohydrate

23 g

8 %

Fibre

4 g

18 %

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 B12, 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

4 Reviews (3 with rating only ) 100% would make this recipe again
Japahu
august 02, 2010 | I would make this recipe again

We enjoyed this soup very much. I have made it a couple of times because it has so much flavour for a soup with relatively few ingredients. Its a nice way to introduce celeriac into the meal too!

Useful 0

This recipe is in the following categories

Vegetables | Soups | High Iron | Vegetarian | Kosher | High Fibre | Halal

Top Reviews

View All Reviews
Japahu
august 02, 2010 | I would make this recipe again

We enjoyed this soup very much. I have made it a couple of times because it has so much flavour for a soup with relatively few ingredients. Its a nice way to introduce celeriac into the meal too!

Useful 0