Celery root is a just-as-delicious alternative to white potatoes; it has a similar consistency but is less starchy and thus lower in carbs. This lighter take on potato leek soup is comforting and filling, without any heavy post-dinner discomfort.
- 1 tablespoon butter
- 1 large celery root, skinned and chopped
- 3 leeks, chopped and rinsed well
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon white pepper
- Black pepper
- 6 cups low-sodium vegetable broth
- Olive oil, for garnish
- Dried mint, for garnish
- Red pepper flakes, for garnish
- Calories 530
- Protein 13 g
- Carbs 96 g
- Fiber 16 g
- Sugars 24 g
- Sodium 2225 mg
- Fat 14 g
- Saturated 8 g
- In a large pot over medium-high heat, add butter, celery root, leeks, onion, and garlic. Season with salt to taste and cook for a 3 to 5 minutes, or until onion begins to turn transparent.
- Add white and black pepper and vegetable broth. Bring mixture to a boil, and then reduce heat to a simmer. Cook for 20 minutes or until leeks are tender throughout. Remove from the stove and set aside to cool.
- Blend cooled mixture and return to the pot to warm.
- Serve garnished with a drizzle of olive oil, dried mint, and red pepper flakes.