Celeriac And Fennel Soup Recipes

CELERIAC AND FENNEL SOUP

Celeriac and Fennel Soup image

A creamy keto vegan soup made with celeriac and fennel is an easy bowl of comfort food.

Provided by Angela Coleby

Categories Soup

Time 40m

Number Of Ingredients 8

Ingredients

1 large celeriac bulb (about 4 cups when chopped)
1 bulb fennel
1 medium onion (peeled and chopped)
2 cloves garlic (minced)
3 cups vegetable stock
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Steps:

Peel and chop the celeriac and fennel. Smaller pieces will cooker quicker.
In a large saucepan, heat the olive oil on a medium heat and saute the chopped onion and garlic for 3 minutes until soft.
Add the chopped celeriac and fennel and cook for 5 minutes until the fennel is slightly soft.
Add the vegetable stock, salt and pepper and bring the soup to the boil. Simmer and cover with the saucepan lid for 20 minutes until the vegetables are soft.
Blend the soup with an immersion blender or spoon into a blender. Process until smooth.
Season to taste and serve.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, Fiber 4 g

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