Low-carb vegetable soup with fennel and celery root

Low-carb vegetable soup with fennel and celery root

Creamy. So filling. This cozy low-carb vegetable soup is a delightful change of pace. Enjoy it plain or pair it with a protein—your choice!

Low-carb vegetable soup with fennel and celery root

Creamy. So filling. This cozy low-carb vegetable soup is a delightful change of pace. Enjoy it plain or pair it with a protein—your choice!
USMetric
4 servingservings

Ingredients

  • 11 oz. 300 g fresh fennel, finely chopped, with the green part included
  • 8 oz. 230 g celery root finely chopped
  • 1 1 garlic clove finely choppedgarlic cloves finely chopped
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp coriander seed
  • ¼ tsp ¼ tsp ground nutmeg
  • 3½ cups 850 ml water
  • 1 1 vegetable bouillon cubevegetable bouillon cubes
  • 5 oz. 140 g butter
  • 1 1 lemon, juicelemons, juice
  • salt and ground black pepper
  • ¼ cup (110 oz.) 60 ml (2.25 g) fresh dill or fresh cilantro, chopped
Serving suggestion
  • 10 oz. 280 g smoked salmon or cooked and peeled shrimp or fried halloumi cheese (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Fry all vegetables in oil in a big pot over high heat for a few minutes. Add coriander seeds and nutmeg. Stir and fry for another minute. Add water and bouillon cube.
  2. Bring to a boil and lower the heat. Let simmer for about 10 minutes or until everything is soft. Add butter and lemon juice and stir.
  3. Remove from the heat and use an immersion blender to mix to desired consistency. Season to taste with more salt and pepper. Garnish with fresh dill.
  4. Serve the soup as it is or topped with optional additions like smoked salmon, cooked and peeled shrimp, or fried cubes of halloumi cheese.

Tips

Try other real food toppings like sour cream, shredded parmesan, or toasted nuts or seeds.

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5 comments

  1. Una
    Just happened to have fennel from my neighbour's home grown allotment. No celeriac/celery root until I go shopping in the morning so have done this recipe in two halves to make sure the fennel is as fresh as it can be - liked picked fresh this morning! Will cook the celeriac tomorrow, then blend together. Promises to be a great soup!
  2. Catharine
    This soup is absolutely delicious, it is warming and just the right thing for a cold January evening. Took no time to make, I let the soup simmer very slowly in the simmering oven of the aga, this can be done in any slow cooker to bring out all the earthy flavours of celery root and fennel. 5 stars from me!
  3. Alex
    How can the celery root be replaced in this recipe? In my country (Argentina) celery root is not available. Tks!!
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    While we have not tested it, you could try radishes instead. They lose their sharp, peppery flavor when cooked.
  5. Danielle Bazinet
    So so so delicious. Bravo !

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