Celeriac, Beetroot and Potato Soup

It's become widely recognized that a deep colour is a good indication that a vegetable is good for your health. You can't get much deeper in colour than beetroot and, of course, it is nowadays regarded as a superfood. But this Celeriac, Beetroot and Potato Soup isn't just really healthy - it's warming, filling and delicious too! Here I've made it in the pressure cooker but if you don't have one just use a heavy based pan and simmer for about 35-40 minutes, stirring regularly. During the winter months it's great to take with you in a flask to have when watching outdoor sports. It works out at less than 100 kCal per portion, even less if you substitute swede for the potato.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 30

Servings: 6 people

Calories: 1234

Ingredients Method

Ingredients

10 Squirts Oil spray 10 kCal
150 g Onions 53 kCal
4 Cloves Garlic 18 kCal
150 g Celery 10 kCal
500 g Celeriac 90 kCal
220 g Beetroot 79 kCal
300 g Potatoes 225 kCal
1 litre Vegetable Stock 10 kCal

Method

Peel and finely chop the onions and garlic.
Clean, peel (if necessary) and roughly chop the remaining vegetables.
Heat the pressure cooker pan over a medium heat. Squirt in the oil, then add the onion and garlic. Stir to soften for a couple of minutes, adding the celery bits halfway through.
Go in with the rest of the vegetables, season with salt & pepper to taste, then pour over the stock.
Bring to the boil, put on the lid and bring up to pressure.
Pressure cook for 10 minutes then allow to cool.
If your diet allows, serve with a dollop of crème fraîche and some fresh home made bread rolls.