Leek and celeriac soup
18 Dec 2023
by Wholeness
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This leek and celeriac soup is healthy and hearty, yet low-carb and low-cal. It’s perfect on cold winter days. Serve it with apple cider vinegar for the vegan version or sour cream/crème fraîche for the vegetarian version.
Ingredients
- 1 large leek
- 2 celery sticks
- 1 medium celeriac
- 2 cloves of garlic
- 750 ml stock
- 1 tsp caraway seeds
- Apple cider vinegar or sour cream
Instructions
- Peel and dice the celeriac. Slice the leek then chop the garlic. Thinly slice celery and put the leaves aside.
- Heat the oil a large saucepan and gently sauté the leek & celery over a low heat for 8 minutes or until softened.
- Add the celeriac and caraway seeds, then stir for a minute or so.
- Add the stock, bring to the boil, then simmer for about 20 minutes.
- Using a hand-held blender, process the soup with until it’s smooth and silky. Add more stock if it’s too thick. Season to taste.
- Stir in the apple cider vinegar or sour cream and serve warm with the celery leaves .
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Mid&East European
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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