Comforting and easy to prepare, this velvety celeriac soup is ideal from the first chill of autumn through spring. Thanks to the ricotta cheese, it becomes creamy and richer in protein, without the need for cream, making it a light and nutritious option to enjoy as a starter or light meal.
Preparation
10
min
Cooking
30
min
Portion
4
Ingredients
- 15 ml (1 tbsp) olive oil
- 1 small celeriac (about 500 g), peeled and cubed
- 3 small potatoes (about 300 g), peeled and cubed
- 1 apple, peeled, cored, and cubed
- 1 yellow onion, chopped
- 1.25 L (5 cups) reduced-sodium chicken broth (or vegetable broth)
- 250 ml (1 cup) light ricotta cheese
- Pepper, to taste
Topping (optional, any)
- Vegan Bacon Bits
- Julienned celeriac and apple with baby greens, Greek yogurt, and a drizzle of olive oil
- Roasted Chickpeas
Preparation
- In a large, high-sided skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes.
- Add the celeriac, potatoes, and apple. Cook for 5 minutes, stirring occasionally.
- Pour in the broth. Season with pepper. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the vegetables are tender.
- Transfer the mixture to a blender or use a hand blender to purée until smooth.
- Add the ricotta cheese and blend again until smooth.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
