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Swede, Celeriac and Carrot Soup

This Swede, Celeriac and Carrot Soup is not only warming and energizing but it's quick and 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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Chop the onion and ginger. Peel the vegetables (though just scrub the carrots) and cut into bite-size chunks.
  2. 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.
  3. Put in the vegetable chunks and stir well. Allow to sweat for 8-10 minutes under a lid.
  4. Pour in the stock and bring to the boil.
  5. Cook for ten minutes under high pressure then allow to cool. Alternatively simmer for about 25 minutes until the vegetables are tender.
  6. Whiz, using a hand-held blender into a smooth soup.
  7. Serve with chopped coriander leaves scattered on top.