Soups and Stews, low-carb, low fat, diabetic friendly, low GI
Heat the oil in a large saucepan. Add the onion and garlic, and cook for about 5 minutes or until the onion is softened but not browned. Add the celeriac. Pour in the boiling water and stir in the stock cube, powder or paste. Bring to the boil over a high heat, then reduce the heat and cover the pan. Cook the soup gently for 10 minutes or until the celeriac is tender.
Add the spinach to the soup and stir well. Increase the heat and bring the soup to the boil, then remove the pan from the heat. Leave the soup to cool slightly before puréeing it, in batches, in a blender or food processor until smooth. Alternatively, you can purée it in the pan using a hand-held blender. The soup will be fairly thick.
Reheat the soup, if necessary, then stir in a little grated nutmeg, salt and pepper to taste. Ladle the soup into warm bowls. Swirl a spoonful of cream into yogurt portion and garnish with fresh chives, then serve at once.
- 2 tbsp extra virgin olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- 1 celeriac, about 600 g (1 lb 5 oz), peeled and grated
- 1 litre (1¾ pints) boiling water
- 1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
- 500 g (1 lb 2 oz) young leaf spinach
- grated nutmeg
- salt and pepper
- To garnish
- 4 tbsp 0% fat Greek-style yogurt
- fresh chives
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