Description
A quick and easy detox soup made with earthy celery and fragrant fennel, perfect for a light meal.
Ingredients
Scale
- 1 céleri-rave (celeriac)
- 1 bulb of fennel
- 1 onion
- 2 cloves of garlic
- 4 cups vegetable broth
- 1 bunch fresh parsley
- Salt and pepper to taste
- Olive oil (optional)
Instructions
- Peel and dice the celeriac and fennel bulb.
- In a large pot, heat some olive oil and sauté the onion and garlic until translucent.
- Add the diced celeriac and fennel to the pot and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for about 30 minutes until the vegetables are tender.
- Stir in the fresh parsley and season with salt and pepper.
- Blend the soup until smooth.
- Serve hot.
Notes
Feel free to add other vegetables or spices for extra flavor. This soup can be stored in the fridge for 3-5 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Health
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg