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Cauliflower and celeriac soup

Cauliflower and celeriac soup
Dinner

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
30 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 250 g celeriac peeled and roughly chopped
  • 450 g cauliflower roughly chopped
  • 440 g canned cannellini beans rinsed and drained
  • 4 cups vegetable or chicken stock
  • Flaky sea salt and freshly ground black pepper to taste
  • olive oil Extra virgin
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Method

  • Heat the oil in a large heavy-bottomed saucepan over medium-high heat and cook the onion for 2 to 3 minutes.
  • Add the celeriac, cauliflower, and beans and cook for another 3–4 minutes, stirring frequently.
  • Pour in the stock. Increase the heat and bring to a boil, then reduce the heat and simmer, covered, for 15–20 minutes or until the vegetables are cooked through.
  • Allow to cool slightly, then puree with an immersion blender or in a blender. Season with salt and pepper. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil.

Notes

From High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss, copyright © Fiona Carns, 2012; reprinted by permission of the publisher, The Experiment. 

Nutritional information (per serve)

Calories: 226kcal | Carbohydrates: 36g | Protein: 10g | Fat: 6g | Cholesterol: 5mg | Sodium: 591mg | Fiber: 10g | Vitamin A: 501IU | Vitamin C: 61mg | Calcium: 138mg | Iron: 4mg
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