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Celeriac Leek Soup
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
2
tablespoons
coconut oil
2
medium
leek
sliced
3
cloves
garlic
minced
1
1" piece
ginger
peeled and minced
2
pounds
celeriac
peeled and chopped
4
cups
chicken broth
1
tablespoon
apple cider vinegar
omit for low-histamine or IC
1/2
teaspoon
sea salt
1/2
teaspoon
dried parsley
1/4
teaspoon
ground black pepper
omit for AIP
Equipment
cookware
blender
Instructions
Heat the fat in a pot over medium heat.
Cook the leeks until soft, about 5 minutes, stirring occasionally.
Stir in the garlic and ginger and cook another 1-2 minutes.
Add the celeriac, broth, vinegar, salt, parsley, and pepper, then bring to a boil.
Reduce heat to medium, then cover and cook 15 minutes or until the celeriac is fork-tender.
Pour the soup into a blender and process until smooth. Serve hot.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
20
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
779
mg
|
Potassium:
666
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
500
IU
|
Vitamin C:
15.7
mg
|
Calcium:
90
mg