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!
January 16 2018 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
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 (1⁄10 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)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
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.
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.
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.
Serve the soup as it is or topped with optional additions like smoked salmon, cooked and peeled shrimp, or fried cubes of halloumi cheese.
Tip
Try other real food toppings like sour cream, shredded parmesan, or toasted nuts or seeds.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
6 comments
1
Una
September 21 2018
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
January 4 2019
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
February 4 2019
How can the celery root be replaced in this recipe? In my country (Argentina) celery root is not available. Tks!!
Reply: #4
4
Reply to comment #3 by Alex
Kristin Parker Team Diet Doctor
February 4 2019
While we have not tested it, you could try radishes instead. They lose their sharp, peppery flavor when cooked.
5
Danielle Bazinet
July 16 2020
So so so delicious. Bravo !
6
Sandy F
June 25 2021
Loved this soup the lemon makes it fresh and the flavours together are delightful. Nice if you are having a special meal as fennel and celeriac are expensive vegetables.
