Celeriac and Fennel Soup
A creamy keto vegan soup made with celeriac and fennel is an easy bowl of comfort food.
Servings: 6 servings
Calories: 88kcal
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
Instructions
- 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.
Notes
Makes 4-6 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 4g