Name: Cauliflower and celeriac soup with beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 2 cloves of garlic; 1 small celeriac; 1 small cauliflower; 1 Tbsp olive oil; 1 tsp caraway seeds; 750 ml vegetable stock (approx.); 1 bay leaf; 1 tin canneloni beans; Dash of apple cider vinegar, to serve; Chopped fresh parsley, to serve

Cauliflower and celeriac soup with beans

7 Feb 2024

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 onion
2 cloves of garlic
1 small celeriac
1 small cauliflower
1 Tbsp olive oil
1 tsp caraway seeds
750 ml vegetable stock (approx.)
1 bay leaf
1 tin canneloni beans
Dash of apple cider vinegar, to serve
Chopped fresh parsley, to serve

Instructions

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.