watercress and celeriac soup

Watercress and celeriac soup

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This delicious European dinner soup is a healthy, eggs-free and nuts-free recipe made of leeks, butter, celeriac and goat cheese. Watercress adds a fresh boost of flavor!

Special diets: Vegetarian | eggs-free | nuts-free |

️‍Allergens: not vegan | gluten | lactose | soy |

⏱ 35 mins – easy

🍽 6 servings – 205 kcal per serving

Serving

0g

Fat

15g

Sat. fat

8g

Sodium

175mg

Carbs

11g

Fibers

1g

Sugars

3g

Proteins

7g


INGREDIENTS

  • 4 leeks
  • 1¾ oz butter
  • 1 tbsp olive oil
  • 1 celeriac
  • 6 cups vegetable broth
  • 7 oz watercress
  • 6 French baguette
  • 4 oz goat cheese
  • 6 watercress sprigs

TOOLS

  • 1 knife
  • 1 food processor
  • 1 peeler
  • 1 saucepan
  • 1 toaster
  • 6 bowls

STEPS

Peel celeriac with a peeler.


Dice the celeriac and slice the leeks.


Toast a french baguette in a toaster for 2 minutes.


Warm butter and olive oil in a saucepan. Add leek slices and cook for 10 minutes. Stir in celeriac and vegetable broth. Let it simmer for 15 minutes on low heat to get a leek-celeriac puree.


Put watercress and leek-celeriac puree in a food processor. Blitz for 4 minutes to get watercress and celeriac soup.


Transfer watercress and celeriac soup to a bowl. Scatter with goat cheese and watercress sprigs. Serve with a side of toasted french baguette.


It’s ready to be served !


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