Cauliflower and celeriac soup with beans
This cauliflower and celeriac soup with beans is an easy, healthy yet hearty soup. It’s gluten-free, low-carb and low-cal so it’s ideal for those who look after their health and/or waistline. Serve it with bread, rice or low-carb scones.
Ingredients
Method
- Peel then dice the celeriac. Finely chop the onion and garlic. Roughly chop the cauliflower.
- Heat the oil in a saucepan, then sauté the onion for 5 minutes.
- Add the garlic and caraway seeds, then stir for a few seconds.
- Add the chopped veggies, then pour over the stock, enough to cover the veggies. Add the bay leaf.
- Bring to a boil, cover, then simmer for 15-20 minutes, until the veggies are tender.
- Remove the bay leaf, then using a stick blender, process the soup until it’s smooth and silky.
- Add the drained beans. You can whiz it again, or leave it as rustic. Add more stock, if you think it’s too thick.
- Serve with a dash of apple cider vinegar and some freshly parsley scattered on top.