Celeriac, Beetroot and Potato Soup
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
Method
- 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.