Low-Calorie Carrot and Celeriac Soup with Coriander
This soup can be pre-prepared and frozen. Allergy MilkDietary Vegan, Vegetarian
Servings: 6
Ingredients
- 500 g Carrots trimmed, peeled if necessary and chopped
- 500 g Celeriac Peeled and chopped
- 3/4 ltr Stock Either fresh chicken or vegetable stock or a good quality stock cube. Vegetarians/Vegans will obviously use vegetable stock.
- 1 handful Fresh Coriander Roughly chopped
- 1 Large Onion Peeled and roughly chopped
- Salt and Pepper
- 1 teaspoon coconut oil
- Creme Fraiche Optional - to serve - 1 tsp per person
Instructions
- In a large stock pan, soften the onion in the coconut oil over a gentle heat for about 5 minutes
- Add the chopped carrot and celeriac and cook for a further 5 minutes, stirring constantly
- Add the stock and cook for 20 minutes then check to see if the celeriac and carrot chunks are soft. Continue cooking if they are not soft enough to cut with a teaspoon.
- Add the chopped coriander and season well with salt and pepper.
- Blitz the mixture. I use a wand mixer but if you prefer you could use a liquidiser. I prefer a slightly chunky soup.
- Taste and adjust seasoning as necessary, adding more salt and pepper
- Serve with a teaspoon of creme fraiche per bowl.