If you love soup as much as I do, I have a treat for you. Celeriac soup – perfect low-carb fodder and just the thing for cold winter days.
In theory, you can buy just about any fruit or vegetable year-round, thanks to the supermarkets. There’s no such concept of seasonality any more.
For some reason though, there are some ingredients that supermarkets in the UK do decide are seasonal and they only stock them at certain times of the year. I’m not complaining about seasonality, but it does bug me that it is inconsistently applied.
Take the humble celeriac, for example. I love celeriac – it’s really delicious and it’s great braised or roasted. You can use it as a potato substitute and it fits in well with low-carb eating. But it can be hard to find and I suspect the supermarkets have a prejudice against it on account of its looks. This ain’t the prettiest vegetable.
Anyway, do try this soup. It’s delicious and brimful of goodness thanks to the home-made stock and tonnes of vegetables.
- 1 whole celeriac, peeled and cut into even-sized cubes
- 1 leek, washed and chopped
- 50g butter
- 1.5 litres fresh chicken stock
- 1 medium onion, peeled and sliced
- 2-3 cloves of garlic, peeled and crushed
Melt the butter in a large sauce/stock pan and add the onions and leeks. Cook for five minutes, stirring from time to time until they have softened. Add the celeriac and garlic and allow the celeriac to brown lightly.
Add the stock, bring to the boil and then turn down to a simmer. Cook for 25 minutes or so until the celeriac is fully softened. Blend using a stick blender and season to taste.
Carbs per serving – 22g (for five serving) with 4g of fibre.
Make this a main course soup by adding in some protein – a poached egg, for example or some shredded roast chicken would be nice.