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Wholesome Celeriac Soup

Celeriac is a very underrated vegetable, maybe not surprisingly as it isn’t the most attractive. Beautiful on the inside… and it’s tasty.

It is a great low carb alternative to potatoes and gives a fresh but mild celery taste to many dishes. It is in fact a type of celery which is purely grown for its root.

Nutrients: providing vitamins B6, C and K, and minerals such as phosphorus, potassium and manganese. 

Made by Tony Moyse. An amazing chef I worked with back in the London days, who now manages a a selection of delicious and worth a visit venues. One of which is where I held the WW launch; The Lady Ottoline.

Near the amazing Great Ormand Street & Neuroscience research centres and hospitals.

Serves:  6

Time to create: 50 mins

Time for personal effort: 15 mins )

Gluten Free, Dairy Free, Vegetarian, Vegan, Simply Smooth


Ingredients | Soup

Ingredients | Toppings


Method

  1. De-skin and dice the onion, celeriac & potatoes. Finely chop the garlic and thyme.
  2. Heat the olive oil at a low heat in a thick based pan, add the onion, celeriac, potatoes
  3. garlic, thyme and salt & pepper seasoning.
  4. Cook for 10 minutes without colour, then add the vegetable stock and simmer for 30 minutes. Add the almond milk, and cook for a further 10 minutes.
  5. Puree the liquid in a food blender until smooth. Check the seasoning and dilute, by adding water to thin the soup to your preferred texture while heating before you serve.
  6. Chunkily chop the toasted hazelnuts and parsley and use them to garnish the soup when served, along with a drizzle of truffle oil.
Nutrition Facts
Servings 6
Amount Per Serving
calories 336
% Daily Value *
Total Fat18 g ( 28 % )
– Saturated Fat1 g ( 5 % )
– Monounsaturated Fat1 g
– Polyunsaturated Fat0 g
– Trans Fat0 g
– Cholesterol0 mg ( 0 % )
Sodium468 mg ( 19 % )
Potassium259 mg ( 7 % )
Total Carbohydrate31 g ( 10 % )
Dietary Fiber8 g ( 33 % )
Sugars6 g
Protein7 g ( 15% )
Vitamin A( 0 % )
Vitamin C( 17 % )
Calcium( 2 % )
Iron( 4 % )