It’s sometimes a struggle to find food my kids will both like and eat. They don’t follow a strict low carb diet, but my husband does. So if I want to only cook one meal it needs to be low carb as well!
Celeriac is one of the few root vegetables you can actually eat on a low carb diet. This makes it ideal for a healthy, creamy soup the whole family can enjoy.
The great thing about soups is there is a lot of flexibility in the toppings. I add grated parmesan cheese for my husband, croutons, and cheese for the kids and walnuts for me. It’s so easy to add whatever you like to the soup.
In fact, if you substitute the butter for coconut oil in the recipe below you end up with a vegan low carb soup.
This is a filling puree, and it is normally a whole meal for us. I make enough for 8 and reheat it the next day – which saves a lot of time.
If you fancy a healthy snack, you can take a whole head of garlic and cook all the cloves (split in half) with the celeriac below. Each half clove has only 0.5g of net carbs!
- 18 ounces Celeriac root
- 1 Onion (3 ½ ounces)
- 3 ½ cups of vegetable stock (one cube of vegetable stock added to 3 ½ cups of boiling water)
- 2 stalks of celery (4 ½ ounces)
- 2 ½ ounces of butter (or optionally coconut oil)
- 1 small apple (2 ½ ounces)
- 2 cloves of garlic
- Dash of olive oil
- 1 pinch of black pepper
- 1 pinch of powdered turmeric
- 1 pinch of salt (I prefer himalayan salt)
Peel and cut the celeriac root into small pieces.
Line a baking tray with baking paper and place the celeriac on it. Drizzle olive oil over everything. Optionally include a whole head of garlic to flavor the celeriac and provide some snacks. (Don’t eat the skin if you have it as a snack!) This garlic is not part of the soup but is to flavor the celeriac.
Bake in the oven for 20min at 400°F (200 °C).
Start heating the vegetable stock, or boil a kettle if using a stock cube. You will use this in a minute.
Meanwhile, chop the celeriac, celery, onion, and raw garlic in a blender or food processor.
Put the chopped vegetables in a pan with 1 ounce of butter and sauté for 5 mins on a medium-high heat.
Take the sautéed vegetables and add to a saucepan, together with the preheated vegetable stock. Gently simmer for 15 mins.
Meanwhile, cut an apple into small pieces.
After 15 mins, add the apple to the vegetables, together with salt, pepper, turmeric and the rest of the butter. Them gently simmer everything for another 15 mins.
Now take the result and puree it in a food processor or blender.
I like to eat this soup hot, but my husband seems to enjoy it cold as well. Whatever works – it doesn’t take long to reheat!
- Category: Soup
- Serving Size: 8
- Calories: 108
- Fat: 7.5 g
- Carbohydrates: 7 g
- Protein: 1 g
Author: Beatriz Garcia
Beatriz Garcia is a busy mum of two based in the UK who likes to prepare tasty and healthy food for her family. She is the founder of Clan Kitchen where she writes about the tools she uses for cooking.