Cauliflower and celeriac soup



Dinner
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes
10 minutes
COOK TIME:
30 minutes
30 minutes
Ingredients
- 1 tbsp olive oil
- 1 onion roughly chopped
- 250 g celeriac peeled and roughly chopped
- 450 g cauliflower roughly chopped
- 440 g canned cannellini beans rinsed and drained
- 4 cups vegetable or chicken stock
- Flaky sea salt and freshly ground black pepper to taste
- olive oil Extra virgin



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Method
- Heat the oil in a large heavy-bottomed saucepan over medium-high heat and cook the onion for 2 to 3 minutes.
- Add the celeriac, cauliflower, and beans and cook for another 3–4 minutes, stirring frequently.
- Pour in the stock. Increase the heat and bring to a boil, then reduce the heat and simmer, covered, for 15–20 minutes or until the vegetables are cooked through.
- Allow to cool slightly, then puree with an immersion blender or in a blender. Season with salt and pepper. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil.
Notes
From High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss, copyright © Fiona Carns, 2012; reprinted by permission of the publisher, The Experiment.
Nutritional information (per serve)
Calories: 226kcal | Carbohydrates: 36g | Protein: 10g | Fat: 6g | Cholesterol: 5mg | Sodium: 591mg | Fiber: 10g | Vitamin A: 501IU | Vitamin C: 61mg | Calcium: 138mg | Iron: 4mg