Celeriac Soup Recipe
This smooth and creamy celeriac soup recipe is bursting with flavour.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 3 tbsp olive oil
- 2 sticks celery
- 1 onion
- 3 garlic
- 600 g celeriac
- 275 g potato
- 275 g fennel bulb
- 3 sprigs thyme
- 1 litre vegetable stock
- 400 g can of cannellini beans
- lemon juice to taste
TO SERVE:
- croutons
- thyme
- walnuts
- chilli oil
Instructions
- Heat the olive oil in a saucepan.3 tbsp olive oil
- Add the finely chopped onion and celery as well as the crushed garlic. Fry gently until soft.2 sticks celery , 1 onion, 3 garlic
- Peel the celeriac and potatoes. Cut into small dice.600 g celeriac , 275 g potato
- Roughly chop the fennel bulb.275 g fennel bulb
- Add the vegetables to the pan. Add the thyme sprigs. Stir together under medium heat for a couple of minutes.3 sprigs thyme
- Add the vegetable stock. Bring to the boil then reduce the heat to medium and cook covered for 20-25 minutes under the vegetables are cooked. Stir from time to time.1 litre vegetable stock
- Once the vegetables are cooked, liquidise the soup with a handheld immersion blender.
- Rinse and drain the cannellini beans. Add to the soup and liquidise again.400 g can of cannellini beans
- Season to taste with lemon juice, salt and pepper.lemon juice to taste
- Serve this soup topped with croutons, thyme, crushed walnuts and a dash of chilli oil.croutons, thyme, walnuts, chilli oil
Nutrition
Serving: 1servingCalories: 222kcalCarbohydrates: 36gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 944mgPotassium: 753mgFiber: 8gSugar: 6gVitamin A: 499IUVitamin C: 26mgCalcium: 125mgIron: 3mg