Carrot, Apple and Celeriac Soup

Packed full of flavour and low in calories here is a tasty soup to hit the spot when you fancy a light snack.

Carrot Apple Celeriac Soup from Good Food, Fast: Dairy CookbookTime 25 minutes
Calories per portion 99 Kcal
Fat per portion 1gof which saturated 0.1g
Serves 3
Suitable for vegetarians
Suitable for freezing without the yogurt

Carrot 1 large, peeled and cut into small pieces
Celeriac, ΒΌ bulb, peeled and flesh cut into small pieces
Onion 1, peeled and chopped
Vegetable stock 600ml (1 pint)
Eating apples 2
Salt and freshly ground black pepper
Grated nutmeg a pinch
Low fat natural yogurt 2–3 tbsp
Ready made croutons to serve

1 Put the vegetables in a medium saucepan and pour over the vegetable stock and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 5 minutes.

2 Meanwhile, peel, core and chop the apples. Stir into the vegetables and continue to simmer for a further 5 minutes until tender.

3 Remove the pan from the heat and blend the soup using a hand-held electric wand or in a food processor or blender until the vegetables are finely chopped. Return to the pan, if necessary, season to taste and add the nutmeg.

4 Stir in the yogurt and heat through very gently for 1–2 minutes without boiling, until piping hot. Ladle into warm bowls and top each with a handful of croutons and a grinding of black pepper.

Celeriac is a knobbly root vegetable related to celery. If unavailable, use 2 sticks chopped celery instead.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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