Name: Celeriac Leek and Mushroom Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 oil sprays (10 kCal); 100g Onions (35 kCal); 150g Mushrooms (20 kCal); 3 cloves Garlic (12 kCal); 200g Leeks (44 kCal); 40g Parsnip (26 kCal); 130g Potatoes (98 kCal); 600g Celeriac (108 kCal); 1L Vegetable stock (40 kCal)

Celeriac Leek and Mushroom Soup

1 Feb 2017

by Wholeness

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

A pressure cooker really does encourage you to experiment and make lots of soups! I was able to have this delicious and filling Celeriac Leek and Mushroom Soup on the table in just 25 minutes from start to finish. And it's not only very satisfying but is a mere 18 kCal per 100g - about a ladle-full!

Ingredients

10 oil sprays (10 kCal)
100g Onions (35 kCal)
150g Mushrooms (20 kCal)
3 cloves Garlic (12 kCal)
200g Leeks (44 kCal)
40g Parsnip (26 kCal)
130g Potatoes (98 kCal)
600g Celeriac (108 kCal)
1L Vegetable stock (40 kCal)

Instructions

Peal & roughly chop all the vegetables.
Puff the oil into the pan over a medium heat to gently soften the onion and sweat the mushrooms, then add the garlic & leek.
Stir in the parsnip, potato and celeriac and cook over a low heat for a couple of minutes.
Add the stock, put on the lid and bring up to pressure.
Cook for 10 minutes then turn off the heat and cool using cold water as per manufacturer's instructions.
Use a hand-blender to create a smooth soup. Serve garnished with some spice or fresh herbs of your choice.