Name: Cauliflower and celeriac soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tbsp olive oil; 1 brown onion (roughly chopped); 250 g celeriac (peeled and roughly chopped); 450 g cauliflower (roughly chopped); 440 g cannellini beans (canned); 4 cups vegetable stock (or chicken stock); sea salt and ground black pepper (to taste); olive oil (extra virgin)

Dinner

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
30

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Ingredients

1 tbsp olive oil
1 brown onion roughly chopped
250 g celeriac peeled and roughly chopped
450 g cauliflower roughly chopped
440 g cannellini beans canned
4 cups vegetable stock or chicken stock
sea salt and ground black pepper to taste
olive oil extra virgin

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

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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