Celeriac & almond soup

Celeriac and almond soup

This soup makes an ideal starter for a Sunday lunch or Easter feast. The almonds enhance the nutty favours in the celeriac

By , 21 September 2015

(1 vote)

Celeriac and almond soup
  • 40 Mins
  • Serves: 6
  • Price: 34p per serving
Nutritional Info
Each 202g serving contains
  • Energy

    556KJ

    133KCAL

    7%
  • Fat

    9.5g

    med

    14%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    3.4g

    low

    4%
  • Salt

    0.81g

    med

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 275kJ/66kcal.
Ingredients
  • 15g butter
  • 1 small onion, chopped
  • 1 stick celery, sliced
  • 1 clove garlic, crushed
  • 1 tbsp chopped thyme leaves
  • 1 celeriac, peeled and roughly chopped
  • 750ml hot vegetable stock, made with 1 stock cube
  • 1 bay leaf
  • 75g Asda Reduced Fat crème fraîche
  • 2 tbsp pesto
  • 25g flaked almonds, toasted
Method
  • Heat the butter in a pan and cook the onion and celery for 4-5 minutes, until soft. Add the garlic and thyme, and cook for 1 minute. Add the celeriac, stock and bay leaf. Bring to a simmer and cook for 20 minutes.

  • Remove the bay leaf. Blitz the soup with a hand-held blender, stir in the crème fraîche and season to taste.

  • Divide between bowls. Top with a swirl of pesto and a sprinkling of toasted almonds, to serve.