Celeriac and Apple Soup
This velvety celeriac and apple soup is sweet and full of flavour. It’s simple to make, rich yet light on calories.
Equipment
- Large saucepan or stockpot with lid
- Sharp knife
- Chopping board
- Immersion blender or standard blender
- 2 bowls 1 large and 1 medium
Ingredients
- 1 celeriac about 600g
- 1 Bramley apple
- 750 ml vegetable stock hot
- 1 onion
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon oil
- 3 tablespoon fat free Greek yogurt
- 2 teaspoon lemon juice
- 1 tablespoon sage leaves
- 1 teaspoon dried sage
Instructions
- Peel and chop the onion and the apple.
- Put the apple in a bowl and stir in 1 teaspoon of the lemon juice.
- Remove the skin from the celeriac and cut into pieces about 1-2 centimetres, or half an inch,.
- Put the celeriac in the bowl and stir in one teaspoon of the lemon juice to coat.
- Heat the oil in the saucepan over a medium heat and fry the onion until soft and translucent for about 2 minutes.
- Add the celeriac and lemon juice to the pan with the hot stock and dried sage.
- Bring to the boil and simmer for 15 minutes.
- Add the apple and simmer for a further 15 minutes, or until the celeriac is tender.
- Blend with an immersion blender until smooth or transfer in batches to a stand blender.
- Season to taste and serve with the yogurt stirred through and a few of the fresh sage leaves if liked.
Nutrition
Calories: 154kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 1204mgPotassium: 602mgFiber: 5gSugar: 11gVitamin A: 424IUVitamin C: 18mgCalcium: 103mgIron: 1mg
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