Celeriac and Leek Soup

7 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
170 calories/serving

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
2 cups water 500 mL
3 cups chicken broth, low-sodium 750 mL
1/2 cup cream 15% 125 mL
1 pinch salt [optional] 0.2 g
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.

Observations

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

Nutrition Facts Table

per 1 serving (440 g)

Amount

% Daily Value

Calories

170

Fat

7 g

10 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

10 mg

Sodium

180 mg

7 %

Carbohydrate

24 g

8 %

Fibre

4 g

17 %

Sugars

5 g

Net Carbs

20 g

Protein

6 g

Vitamin A

30 %

Vitamin C

31 %

Calcium

11 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | Halal | High Iron

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