Celeriac, broccoli and watercress soup

Cooking Soups Celeriac, broccoli and watercress soup

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Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened.
  2. Add celeriac, stock and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 20 minutes or until the celeriac is tender. Add broccoli. Cook, partially covered, for 15 minutes or until tender. Add watercress. Remove from heat. Season with salt and pepper.
  3. Process celeriac mixture until smooth. Return to pan. Add cream. Cook for 5 minutes or until heated through. Season with pepper. Ladle into bowls. Top with chives and cream. Serve with toast.

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1 tbsp olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 small bulb celeriac, peeled, chopped
1 litre chicken or vegetable stock
300g broccoli, cut into small florets
1 1/2 cups watercress sprigs, roughly chopped
1/3 cup pure cream
2 tbsp roughly chopped fresh chives
Pure cream and wholemeal toast, to serve

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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