Celeriac Mushroom Soup

Serves 8


1 tbsp olive oil

400g mushrooms, sliced

1 celeriac, peeled and diced

1 cauliflower, cut into small florets

2 litres mushroom stock

Salt and pepper

How to prepare:

  1. Heat the olive oil in a large pan over a medium heat.
  2. Fry the mushrooms for 3 minutes. Add the celeriac, cauliflower and stock and bring to the boil.
  3. Reduce the heat and simmer for 20 minutes, until the celeriac is soft.
  4. Puree the soup with a hand blender until smooth.
  5. Season to taste, then ladle the soup into warmed serving bowls.

Approximately 81kcal, 5.9 fibre and 5.7g protein per serving


Calories per serving