Celeriac and leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp butter/margarine1 tsp olive oil2 garlic cloves, crushed1 leek, sliced into rings then chopped into little pieces2 small potatoes, peeled and chopped1 celeraic, peeled and chopped1 celery heart (ie, those bits of celery in the middle with the leaves on them), chop off and discard the hard bottom part, then chop very finely, including leaves2.5c vege stockSalt, pepper and celery seeds to taste
Melt butter in a saucepan, then add garlic and leek. Saute for 5 - 10 minutes until soft. Add celery and cook for another 5 - 10 minutes. Add potato and celeraic, stir to coat in the leek/celery mixture, and add the stock. Bring to boil.
Reduce heat and let simmer until the celeraic is soft. Using a stab mixer/immersion mixer or blender, blend until smooth and season to taste with salt, pepper and celery salt.
Makes approximately 4 servings (serving size 1 cup).
Number of Servings: 4
Recipe submitted by SparkPeople user MLZIEBA.
Reduce heat and let simmer until the celeraic is soft. Using a stab mixer/immersion mixer or blender, blend until smooth and season to taste with salt, pepper and celery salt.
Makes approximately 4 servings (serving size 1 cup).
Number of Servings: 4
Recipe submitted by SparkPeople user MLZIEBA.
Nutritional Info Amount Per Serving
- Calories: 219.3
- Total Fat: 3.6 g
- Cholesterol: 1.9 mg
- Sodium: 75.4 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 7.5 g
- Protein: 6.1 g
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