Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1teaspoons butter
- 3 large leeks
- 1.40kilograms celeriac
- 1teaspoons thyme, fresh, chopped
- 1 cloves garlic, peeled and minced
- 1 pinch nutmeg
- 2 3/4 cup vegetable stock, hot
- 1tablespoons wholegrain mustard
- 1/2 bunch parsley, fresh, chopped
Nutrition per serving
660kJ / 158Cal
660 Kilojoules or 158 Calories
8% of daily energy intake*
Protein
4.0grams
Fat
6.5grams
Carbs
18.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Earthy celeriac replaces potato in this classic soup which can be ready in 20 minutes.
Method
Step 1 of 4
Heat the oil and butter in a large, deep saucepan on medium low heat and gently cook the leeks for 3-4 minutes, add the chopped celeriac, garlic, nutmeg and thyme and cook for 1 minute.
Step 2 of 4
Pour in in the stock, bring to the boil, reduce the heat and simmer for 15 minutes until the celeriac is tender.
Step 3 of 4
Blend well until smooth with an immersion blender. For an extra smooth soup, pass through a fine sieve, pushing any remaining chunks through with the back of a spoon.
Step 4 of 4
Stir in the mustard, divide between 4 bowls, top with parsley and serve.
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