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This soup is creamy (although contains no dairy), savory and comforting for a cold, winter night.

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Cream of Celery Root and Spinach Soup
  1. Combine leek, celery root, spinach and water in a deep sauce pan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes till vegetables are soft.
  2. Poor the vegetables and liquid into a blender or food processor and puree (in batches, if necessary) until smooth.
  3. Return to the rinsed pan and season to taste with salt, pepper and nutmeg. Reheat slowly.
  4. Heat a non-stick skillet (do not add any oil). Add the pine nuts and toast till golden brown, stirring occasionally so they do not stick. Sprinkle them over the soup and serve.
Recipe Notes

Units per serving:

  • Carbohydrate: 1 1/2
  • Condiment: 1

Nutrition facts per serving:

  • 90 Calories (37 from fat)
  • 4g Fat
  • 3g Protein
  • 10g Net Carb

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