Name: Cauliflower and Celeriac Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 600g Cauliflower (170 kCal); 350g Celeriac (60 kCal); ½ tsp Paprika Powder (3 kCal); 10 squirts oil spray (10 kCal); 1 large Onion, sliced (60 kCal); 3 cloves Garlic, sliced (9 kCal); 50g Celery, sliced (4 kCal)

Cauliflower and Celeriac Soup

19 Feb 2018

by Wholeness

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

It's a shame so many people seem to be suspicious of cauliflower when, prepared properly, it's so delicious and healthy. Celeriac is also not used by many people, but this time because they are just unfamiliar with it. This Cauliflower and Celeriac Soup will help anyone who doesn't already know these splendid vegetables properly to appreciate them. It's also excellent for dieters - despite being a delicious, filling soup, it works out at only around 100 kCal per portion!

Ingredients

600g Cauliflower (170 kCal)
350g Celeriac (60 kCal)
½ tsp Paprika Powder (3 kCal)
10 squirts oil spray (10 kCal)
1 large Onion, sliced (60 kCal)
3 cloves Garlic, sliced (9 kCal)
50g Celery, sliced (4 kCal)

Instructions

Preheat the oven to 180°C.
Peel the celeriac and cut into rough chunks. Break the cauliflower into small florets and chop the stem into chunks.
Spread the chunks evenly over a large oven tray, sprinkle with the paprika and roast in the oven for 20 minutes.
Meanwhile, spray the oil into a heavy-based casserole over a medium heat. Soften the onions for 7 or 8 minutes then add the garlic and stir for another couple of minutes.,
Add the celery and stock to the casserole. Bring to the boil, then simmer for 3 or 4 minutes. Add the roasted vegetables, return to the boil. Simmer for 15 minutes stirring regularly to avoid catching.
Use a handheld blender to create the consistency you prefer - you can also add more stock if you find it too thick. Season to taste and serve sprinkled with a liitle more paprika.