Name: Swede, Celeriac and Carrot Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tsp Olive Oil (44 kCal); 20g (3cm) Ginger (16 kCal); 2 Onions (300g) (105 kCal); 1 tsp Turmeric (15 kCal); 1 tsp Sweet Paprika (15 kCal); 350g Carrots (105 kCal); 600g Swede (144 kCal); 400g Celeriac (72 kCal); 1 litre Vegetable Stock (40 kCal)

Swede, Celeriac and Carrot Soup

9 May 2017

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

This Swede, Celeriac and Carrot Soup is not only warming and energizing but it's quick & easy to make and works out at only about 100 kCals per portion (even less if you use oil spray). I cooked it in a pressure cooker, but you can use a normal heavy-bottomed pan if you simmer it for about 25 minutes. Serve it with a wholesome roll or flatbread.

Ingredients

1 tsp Olive Oil (44 kCal)
20g (3cm) Ginger (16 kCal)
2 Onions (300g) (105 kCal)
1 tsp Turmeric (15 kCal)
1 tsp Sweet Paprika (15 kCal)
350g Carrots (105 kCal)
600g Swede (144 kCal)
400g Celeriac (72 kCal)
1 litre Vegetable Stock (40 kCal)

Instructions

Chop the onion and ginger. Peel the vegetables (though just scrub the carrots) and cut into bite-size chunks.
Heat the oil in the pressure cooker over a medium-low flame then add the onions. Stir for about 5 minutes to soften. Add the spices and the ginger, stir for a minute.
Put in the vegetable chunks and stir well. Allow to sweat for 8-10 minutes under a lid.
Pour in the stock and bring to the boil.
Cook for ten minutes under high pressure then allow to cool. Alternatively simmer for about 25 minutes until the vegetables are tender.
Whiz, using a hand-held blender into a smooth soup.
Serve with chopped coriander leaves scattered on top.