w/out: leek, fennel and celeriac soup

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Leek, Fennel and Celeriac Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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3 medium leeks

1 fennel bulb

1/2 large celeriac

1 tablespoon olive oil

1 teaspoon fennel seeds

1 teaspoon dill seed

1 teaspoon celery seeds

3 3/4 cups vegetable stock

1 1/4 cups soy milk

salt and freshly ground black pepper

 

1. Slice the leeks and fennel and cube the celeriac. Place in a saucepan with

the olive oil and sweat the vegetables in the oil until they begin to soften and

brown. Add the fennel, dill and celery seeds and cook for a few more minutes.

 

2. Add the vegetable stock, bring to the boil and simmer until the vegetables

are cooked, approximately 10-15 minutes.

 

3. Place the soup in a food processor and process until smooth. If you do not

have a food processor, mash the soup to break up the vegetables. Add the soy

milk and season, to taste with salt and black pepper. Bring to the boil and

serve.

 

VARIATION: Celery and Celeriac Soup

Substitute 3-4 large celery stalks for the fennel in the above recipe and onions

for the leeks, if preferred. Keep the remaining ingredients the same and follow

the above method.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 280 Calories; 9g Fat (28.1% calories from

fat); 10g Protein; 42g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 1598mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : These ingredients have flavors that combine well and are enhanced by the

herb seeds. If you do not want a creamy soup, substitute stock for the soy milk.

 

Nutr. Assoc. : 793 0 0 0 0 0 0 0 0 0