Fennel and Celeriac Soup
Makes
4
servings
This fennel and celeriac soup is full of flavor, hearty and a low carb alternative to potato.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
2 tablespoons extra virgin olive oil
2 leeks (whites only) cut into ½ inch rounds
1 celeriac root outer skin removed cut into 1 inch chunks
1 fennel bulb cut into ½ inch strips diagonally
1 teaspoon sea salt
5-6 cups stock
Pepper
Inner fennel leaves for garnish
2 leeks (whites only) cut into ½ inch rounds
1 celeriac root outer skin removed cut into 1 inch chunks
1 fennel bulb cut into ½ inch strips diagonally
1 teaspoon sea salt
5-6 cups stock
Pepper
Inner fennel leaves for garnish
1
Heat the oil in a soup pot.
2
Add the leeks sautéing for a few minutes.
3
Next add the celeriac pieces and continue to sauté until they begin to brown.
4
Add the fennel and toss with the other vegetables.
5
After a few minutes add the salt continue to sauté for another few minutes.
6
Add the stock and cover. Simmer on low heat until the vegetables are fork tender.
7
Puree the soup with an emersion blender or use a potato masher for a chunkier texture.
8
Add the pepper and fennel leaves for garnish. Check the flavors.