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Cream of Celeriac and Spinach Soup
Source: dLife

A wonderfully tasting soup with celeriac, spinach and nuts.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 104.3
Total Carbs 16.8 g
Dietary Fiber 3.0 g
Sugars 3.3 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 521.0 mg
Protein 2.6 g
Sodium 164.8 mg
Dietary Exchanges
, 3 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  cold water
1 cup  white wine
1 each  fresh leeks
1 1/4 lb  Celeriac, fresh
7 oz  fresh spinach leaves
1 pinch  ground nutmeg
1 pinch  salt and pepper
1 oz  pine nuts
  1. Mix the water and wine in a jug.
  2. Place the leek, celeriac and spinach in a deep pan and pour the liquid over the top.
  3. Bring to a boil, lower the heat and simmer for 10 to 15 minutes (until vegetables are soft).
  4. Pour the celeriac mixture into food processor/blender and puree until smooth.
  5. Return to clean pan and season with salt, pepper, and nutmeg to taste.
  6. Reheat gently.
  7. Heat a non stick frying pan (do not add oil), add pine nuts. Roast until golden brown, stirring occasionally. Sprinkle over soup and serve.

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