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.

This recipe is incompatible with your food profile

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.

Ingredients

??? Garlic-Infused Oil ???
??? fennels, cut into 1-2 cm pieces ???
??? celeriac, cut into 1-2 cm pieces ???
??? Allergen-Free Vegetable Broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? chives, fresh, finely chopped ???
??? 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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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 website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.