Celeriac, Beetroot and Potato Soup
Background
It's become widely recognized that a deep colour is a good indication that a vegetable is good for your health. You can't get much deeper in colour than beetroot and, of course, it is nowadays regarded as a superfood. But this Celeriac, Beetroot and Potato Soup isn't just really healthy - it's warming, filling and delicious too! Here I've made it in the pressure cooker but if you don't have one just use a heavy based pan and simmer for about 35-40 minutes, stirring regularly. During the winter months it's great to take with you in a flask to have when watching outdoor sports.
It works out at less than 100 kCal per portion, even less if you substitute swede for the potato.
Ingredients
- 10 Squirts Oil spray (10 kCal)
- 150g Onions (53 kCal)
- 4 Cloves Garlic (18 kCal)
- 150g Celery (10 kCal)
- 500g Celeriac (90 kCal)
- 220g Beetroot (79 kCal)
- 300g Potatoes (225 kCal)
- 1 litre Vegetable Stock (10 kCal)
Instructions
- Peel and finely chop the onions and garlic.
- Clean, peel (if necessary) and roughly chop the remaining vegetables.
- Heat the pressure cooker pan over a medium heat. Squirt in the oil, then add the onion and garlic. Stir to soften for a couple of minutes, adding the celery bits halfway through.
- Go in with the rest of the vegetables, season with salt & pepper to taste, then pour over the stock.
- Bring to the boil, put on the lid and bring up to pressure.
- Pressure cook for 10 minutes then allow to cool.
- If your diet allows, serve with a dollop of crème fraîche and some fresh home made bread rolls.
Categories
- Meal Type: - Everyday - Lunch - One Pot - Pressure Cooker - Quick & Easy - Soup - Supper
- Occasions: - Sports Food
- Ingredients: - Herbs & Spices - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Low Calorie - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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