Pureeing this ultrasimple small-batch soup gives it a smooth texture, so there's no need for cream. Shred the remaining celery root and add it to salads.
- Portion size 3 servings
- Credits : Online-exclusive recipe
Ingredients
Method
In large saucepan, bring broth and lentils to boil; reduce heat, cover and simmer until almost tender, about 15 minutes. Add celery root and pinch of the pepper; cook, covered, until lentils are tender, about 8 minutes.Using immersion blender or in blender, puree soup until smooth. Ladle into bowls; sprinkle with tarragon and remaining pepper.
Nutritional facts Per each of 3 servings: about
- Fibre 4 g
- Sodium 684 mg
- Sugars 3 g
- Protein 9 g
- Calories 109.0
- Total fat 1 g
- Potassium 436 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 19 g
%RDI
- Iron 16.0
- Folate 40.0
- Calcium 5.0
- Vitamin C 10.0
