I served this low calorie soup with home made croutons. Cut half a slice of seeded bread (58 cals) into cubes and fried with 2.5g of butter (18 cals) and 3.5ml of olive oil (30 cals). Total 167 calories.

Celeriac Soup – 61 calories

Preparation Time:  10 mins

Cooking Time:  40 mins

Serves:  8

Calories per serving:  61.4

Ingredients

Onions – 120g

Garlic – 3 Cloves/9g

Thyme, Dried – 1½ Tsps/1.5g

Water, Tap – 2000ml

Celeriac, Raw – 797g

Olive Oil – 1 Tsp/5ml

Butter, Salted – 13g

Leeks – 289g

Celery – 77g

Stock Cubes, Vegetable, Oxo – 1 Cube/6g

Courgette, Raw – 225g

Preparation

Peel and finely chop onion and garlic clove. Wash and finely dice leeks. Peel and chop celeriac into 1cm cubes. Trim courgette and cut into 1cm cubes.

Method

Heat oil and butter in a large saucepan over a medium heat. Add the celery, leek and onion to the pan and fry over a gentle heat for about 10 minutes until the onion is soft and translucent. Don’t allow to brown.

Add the garlic and cook for a further 5 minutes. Add the stock cube, water, herbs, courgette and celeriac. Ideally the vegetables should be mostly covered by liquid – if not, top up.

Bring to the boil and then turn down to a simmer.

Cover the pan with a lid and continue to cook for 40 minutes, stirring half way through.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste.

Nutrition Data Per Serving

Calories (kcal)  61.4

Carbohydrate (g)  5.4

Fat (g)  2.7

Fibre (g)  4.6

Fruit & Veg  2.3

Protein (g)  2.5