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5-2 diet celeriac and watercress soup

Course Lunch
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3
Author Fiona Maclean

Ingredients

  • 1 Celeriac Root (about 300g)
  • 1 bag Watercress (or a largish bunch)
  • 600 ml Chicken or Vegetable Stock Home made if you can, or, a good quality bought stock. I use Knorr touch of taste
  • 1 Small Leek Cleaned and Sliced. You can use an onion if you don't have a leek to hand
  • 1 teaspoon Olive oil

Instructions

  1. Peel the celeriac and cut into 1 inch cubes. Add the celeriac and leek to a largish pan, toss in oil and sweat over a gentle heat for 5 minutes
  2. Pour over the stock, bring to a gentle simmer and cook for 20 minutes or until the celeriac cubes are soft
  3. Add in the watercress and wilt for 5 minutes
  4. Blitz with a stick blender till you get the consistency you like. I prefer leaving in nubbles of celeriac and flecks of watercress, but you can make this soup completely smooth if you like
  5. Season with plenty of salt and freshly ground black pepper and serve