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Celeriac Soup in a Soup Maker
Creamy celeriac soup is delicious and so easy to make in your soup maker. Rich, creamy and surprisingly low carb!
Servings: 6
Equipment
Ingredients
- 1 celeriac - about 720g / 25oz
- 1 onion
- 2 sticks celery
- 1 apple
- 1 tbsp olive oil
- 1 stock cube or pot
- 500 ml water
- ½ tsp garlic powder/granules
- ½ tsp dried oregano
- ½ tsp dried thyme
- salt and black pepper - to taste
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy.Celeriac – Use a big heavy knife to cut the celeriac into quarters. Trim and discard the knotty root end. Peel and then dice into 3cm / just over an inch pieces.Onion – peel and cut into quarters.Apple – cut into chunks discarding the core. There is no need to peel.Celery – Trim and cut into pieces.1 celeriac, 1 onion, 1 apple, 2 sticks celery
- Sauté the onion - Add the onion to the soup maker and pulse briefly to chop it. Then scrape any onion off the sides to the bottom of the jug. Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.(For the best results if your soup maker allows it sauté the onion without the central bung in.)1 tbsp olive oil
- Make the soup - Add the prepared celeriac, celery, apple, seasoning and stock cube to the soup maker.Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.Put the lid on and select the smooth soup programme. Most machines will take about 30 minutes for the programme.1 stock cube or pot, ½ tsp garlic powder/granules, ½ tsp dried oregano, ½ tsp dried thyme, 500 ml water
- Finish the soup - taste and add a little more liquid if needed. Season, with pepper and salt if needed, or a squeeze of lemon juice that also acts as a flavour enhancer. Garnish with some freshly chopped herbs and a swirl of cream.salt and black pepper
Notes
If is far easier to thin a soup which is too thick than the other way round so I always add less liquid than I think that the soup will need, not quite covering the vegetables is a good rule of thumb.
Storage
Fridge – Allow your soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. This soup is likely to separate as it defrosts. Give it a good stir as you heat it up to fix.
Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.
Hints and tips
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 94kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 272mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 1mg