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Cream of celery soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 grams Flora Buttery
  • 125 grams celery sliced (retain the leaves for garnish)
  • 1 onion sliced
  • 125 grams celeriac peeled diced
  • 1 clove garlic crushed
  • 1 small potato peeled diced
  • 1 Knorr Vegetable Stock Cube
  • 100ml Elmlea Double (or, for a lower-fat option use Elmea Double Light or Emlea Single) 100 millilitre Elmlea Double (or for a lower fat option use Elmlea Double Light or Elmlea Single)
  • black pepper to taste
  • pinch nutmeg

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

172kcal

Energy (kJ)

711kJ

Protein (g)

2.0g

Carbohydrate incl. fibre (g)

10.2g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

3.1g

Fibre (g)

1.9g

Fat (g)

13.9g

Saturated fat (g)

7.6g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.2g

Cholesterol (mg)

1mg

Sodium (mg)

353mg

Salt (g)

0.88g

Vitamin A (IU)

126IU

Vitamin C (mg)

8.4mg

Calcium (mg)

32mg

Iron (mg)

0.45mg

Potassium (mg)

266mg

Total

688kcal

2844kJ

8.0g

40.9g

33.5g

12.5g

7.4g

55.7g

30.2g

0.4g

0.1g

0.3g

0.8g

2mg

1411mg

3.52g

505IU

33.8mg

129mg

1.81mg

1063mg


  • 1 Melt the Flora Buttery in a large saucepan. Add all the vegetables to the pan and cook gently on low heat for 10-15 minutes to sweat the vegetables. Stir occasionally.
  • 2 Pour in the Knorr Vegetable Stock. Bring to the boil, then reduce the heat and simmer, stirring now and then, for 10-15 minutes, until the potato and celeriac are tender.
  • 3 Place in blender and blitz until smooth. Return the soup to the pan, add the Elmlea Double and reheat gently. Season to taste with black pepper and some nutmeg if desired. Serve with finely chopped celery leaves.