Celeriac Soup
Ingredients
The soup
-
2
pieces
celeriac, medium sized, peeled and cut into small cubes
-
½
cup
leeks, diced (white and light green parts only)
-
4
cloves
garlic, minced
-
2
tablespoons
avocado oil
-
1
teaspoon
fresh thyme, finely chopped (plus more for topping)
-
1
teaspoon
sea salt
-
1
teaspoon
ground pepper
-
4
cups
vegetable broth (or chicken broth)
-
1
piece
lemon, juice of
Optional toppings
-
to taste
shredded cheese (omit for Whole30 or strict Paleo)
-
to taste
cooked bacon bits
Instructions
- For the Instant Pot: Prepare leeks, garlic, and celeriac as noted. Sauté leeks and garlic in avocado oil for 3-4 minutes.
- Cancel sauté mode and add celeriac, thyme, salt, and pepper. Stir and add broth.
- Secure the lid and cook on high pressure for 5 minutes. Quick release the pressure.
- Blend the soup to a smooth consistency, then stir in lemon juice and adjust seasoning as needed. Serve with toppings.
- For the stove top: Heat oil in a large pot, sauté leeks and garlic for 3-4 minutes.
- Add celeriac, thyme, salt, and pepper, then add broth and bring to a boil.
- Reduce heat and simmer for 10-15 minutes until celeriac is soft. Blend the soup, stir in lemon juice, and serve with toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
800mg
Cholesterol
0mg
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