Swede, Celeriac and Carrot Soup
9 May 2017
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.
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Categories
- Meal Type: - Lunch - One Pot - Pressure Cooker - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Herbs & Spices - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - Low Calorie - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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