Name: Celeriac, Carrot and Lentil Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10g oil spray (10 kCal); 170g Onions (60 kCal); 9g Garlic (13 kCal); 300g Carrots (90 kCal); 400g Celeriac (72 kCal); 150g Lentils (533 kCal); 1000g Vegetable Stock (40 kCal); Salt & freshly ground pepper

Celeriac, Carrot and Lentil Soup

21 Jan 2017

by RickRock

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Making soup is one of the great simple pleasures of life! And this celeriac, carrot and lentil soup is a simply great example! It's reasonably low calorie - about 160 kCal per portion - the lentils being the highest contributor, but they also are what make it so pleasingly filling.
Here I'm using the pressure cooker to make it even quicker and (I think) tastier because it seems to concentrate the flavours more. If you don't have one you'll need to chop the ingredients finer and simmer (stirring frequently) for about 30 minutes.

Ingredients

10g oil spray (10 kCal)
170g Onions (60 kCal)
9g Garlic (13 kCal)
300g Carrots (90 kCal)
400g Celeriac (72 kCal)
150g Lentils (533 kCal)
1000g Vegetable Stock (40 kCal)
Salt & freshly ground pepper

Instructions

Peal and finely chop the onions & garlic. Peal (or just scrub) the carrots and roughly chop. Peal & roughly chop the celeriac.
Puff the oil into the pan and put over a medium heat. Add the onions & garlic and stir to soften for 2-3 minutes.
Stir in the carrots and celeriac for another minute or so then add the lentils and stock.
Mix everything well together then bring to the boil and bring up to pressure.
Cook for 8-10 minutes (depending on your pressure cooker) then allow to cool by itself.
Remove lid and use hand held blender to create a potage - or add a little more water if you prefer a thinner soup. Season to taste and serve.

Tips

A teaspoon of cider vinegar added to a serving gives it an interesting flavour lift.

https://cooktogether.com/recipe-items/celeriac-carrot-lentil-soup/

Tempeh and Buckwheat Salad

Servings : 4
Cook Time : 01:00 Min

Herby Roast Beef with Roasted Vegetables

Servings : 2
Cook Time : 00:10 Min

Anchovy and Halloumi Frittata

Servings : 2
Cook Time : 00:15 Min

Shiitake, Broad Bean and Rice Salad

Servings : 4
Cook Time : 00:35 Min

Mexican-Style Leftover Roast Beef Stew

Servings : 2
Cook Time : 00:15 Min

Ricotta and Oat Breakfast Cakes

Recent Recipes

Tempeh and Buckwheat Salad

This tempeh and buckwheat salad is a quick, satisfying meal...

Recipe by Dinna |
Herby Roast Beef with Roasted Vegetables

This herby roast beef is a classic Sunday lunch dish...

Recipe by Dinna |
Anchovy and Halloumi Frittata

This anchovy and halloumi frittata is a simple, satisfying dish...

Recipe by Dinna |
Shiitake, Broad Bean and Rice Salad

This shiitake, broad bean and rice salad is a quick,...

Recipe by Wholeness |