Celeriac Soup

A delicious soup that’s good for everyone, including dieters!  The whole pan full, if made in the same way as described below, should be under 200 calories.  It’s also suitable for vegetarians and vegans and might be suitable for people who need a gluten-free diet too, as long as you choose appropriate stock.

1 celeriac, peeled and diced (yielding around 600g)
1 onion, peeled and chopped (yielding around 120g)
20g vegetable boullion stock powder (make sure you pick a version that is safe for you – the one in the orange-brown tub is my usual choice)
1 sprig each of fresh thyme, rosemary and parsley, taken off the woody stalks (approximately 1 teaspoon of leaves each)
1 teaspoon ground coriander
salt & pepper to taste

1. Put all ingredients into a saucepan together with plenty of salt and pepper, and add enough water to cover.
2. Bring to the boil and simmer for about 10 minutes or until the celeriac is soft.
3. Blend until smooth, and enjoy!

(If you’re not calorie-counting, this soup can be enjoyed with any combination of cheese, cream, bread or croutons.  It would be especially tasty with a hot slice of cheese on toast!  Note that these suggestions are NOT included in the calorie count above.)



About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in soups, starters, vegetarian and tagged , , , . Bookmark the permalink.

2 Responses to Celeriac Soup

  1. Rose says:

    How many servings does this make? I have 530 grams of celeriac. Hoping to serve tomorrow night. I plan to use water instead of stock, but I added shallots ans may also add leeks.

  2. Rose says:

    It turned out great at our dinner last night, even with out using stock powder!!

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