Celeriac Leek and Mushroom Soup
1 Feb 2017
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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Pressure Cooker - Quick & Easy - Soup - Supper
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - Low Calorie - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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