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Cauliflower and celeriac soup with beans

This cauliflower and celeriac soup with beans is an easy, healthy yet hearty soup. It's gluten-free, low-carb and low-cal so it's ideal for those who look after their health and/or waistline. Serve it with bread, rice or low-carb scones.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 small celeriac
  • 1 small cauliflower
  • 1 Tbsp olive oil
  • 1 tsp caraway seeds
  • 750 ml vegetable stock approx.
  • 1 bay leaf
  • 1 tin canneloni beans
  • Dash of apple cider vinegar to serve
  • Chopped fresh parsley to serve

Method
 

  1. Peel then dice the celeriac. Finely chop the onion and garlic. Roughly chop the cauliflower.
  2. Heat the oil in a saucepan, then sauté the onion for 5 minutes.
  3. Add the garlic and caraway seeds, then stir for a few seconds.
  4. Add the chopped veggies, then pour over the stock, enough to cover the veggies. Add the bay leaf.
  5. Bring to a boil, cover, then simmer for 15-20 minutes, until the veggies are tender.
  6. Remove the bay leaf, then using a stick blender, process the soup until it's smooth and silky.
  7. Add the drained beans. You can whiz it again, or leave it as rustic. Add more stock, if you think it's too thick.
  8. Serve with a dash of apple cider vinegar and some freshly parsley scattered on top.