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Celeriac, Carrot and Lentil Soup

Making soup is one of the great simple pleasures of life! And this celeriac, carrot and lentil soup is a simply great example! It's reasonably low calorie - about 160 kCal per portion - the lentils being the highest contributor, but they also are what make it so pleasingly filling. Here I'm using the pressure cooker to make it even quicker and (I think) tastier because it seems to concentrate the flavours more. If you don't have one you'll need to chop the ingredients finer and simmer (stirring frequently) for about 30 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 5 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 g oil spray 10 kCal
  • 170 g Onions 60 kCal
  • 9 g Garlic 13 kCal
  • 300 g Carrots 90 kCal
  • 400 g Celeriac 72 kCal
  • 150 g Lentils 533 kCal
  • 1000 g Vegetable Stock 40 kCal
  • Salt & freshly ground pepper

Method
 

  1. Peal and finely chop the onions & garlic. Peal (or just scrub) the carrots and roughly chop. Peal & roughly chop the celeriac.
  2. Puff the oil into the pan and put over a medium heat. Add the onions & garlic and stir to soften for 2-3 minutes.
  3. Stir in the carrots and celeriac for another minute or so then add the lentils and stock.
  4. Mix everything well together then bring to the boil and bring up to pressure.
  5. Cook for 8-10 minutes (depending on your pressure cooker) then allow to cool by itself.
  6. Remove lid and use hand held blender to create a potage - or add a little more water if you prefer a thinner soup. Season to taste and serve.