Celeriac And Spinach Soup

Celeriac And Spinach Soup

Ingredients:
1 large onion, thinly sliced
1 clove garlic, crushed
1 celeriac (about 1¼ lb or 625 g), peeled and grated
4 cups boiling water
1 reduced-sodium vegetable bouillon cube, crumbled, or 2 tsp vegetable bouillon powder
1 lb (500 g) fresh spinach, washed and trimmed

Directions:
Pinch of nutmeg
Salt and ground black pepper
2 Tbsp fat-free half-and-half
Fresh chives
1. Coat large saucepan with cooking spray and heat over medium-high heat. Add onion and garlic,
and cook until onion is softened but not browned, about 5 minutes. Add celeriac. Pour in water and
add bouillon cube or powder. Bring to a boil, then reduce heat to low and cover pan. Cook until
celeriac is tender, about 10 minutes.
2. Add spinach and stir well. Increase heat and bring soup to a boil, then remove pan from heat. Cool
slightly, then puree it, in batches, in blender or food processor until smooth. (Alternatively, puree
soup in pan using handheld blender.) Soup will be fairly thick.
3. Reheat soup, if necessary, then stir in nutmeg, salt, and pepper. Ladle into 4 bowls. Swirl a
spoonful of half-and-half into each portion and garnish with fresh chives. Serve immediately.