Lentil and Celery Root Soup

Lentil and Celery Root Soup 250 Author: Canadian Living Credits: Lentil and Celery Root Soup 250

Pureeing this ultrasimple small-batch soup gives it a smooth texture, so there's no need for cream. Shred the remaining celery root and add it to salads.

  • Portion size 3 servings
  • Credits : Online-exclusive recipe

Ingredients

  • 3 cups sodium-reduced chicken broth
  • 3 cups vegetable broth
  • 1/4 cup dried green lentils
  • 1 half celery root peeled and cubed
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh tarragon

Method

In large saucepan, bring broth and lentils to boil; reduce heat, cover and simmer until almost tender, about 15 minutes. Add celery root and pinch of the pepper; cook, covered, until lentils are tender, about 8 minutes.

Using immersion blender or in blender, puree soup until smooth. Ladle into bowls; sprinkle with tarragon and remaining pepper.

Nutritional facts Per each of 3 servings: about

  • Fibre 4 g
  • Sodium 684 mg
  • Sugars 3 g
  • Protein 9 g
  • Calories 109.0
  • Total fat 1 g
  • Potassium 436 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 19 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil and Celery Root Soup

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