I have half a celeriac left so as promised I have made a soup. This was very easy to do and is based on home made chicken stock and has a topping based on bacon, pecan and sunflower seeds. If you want a vegetarian version just omit the bacon and chicken stock and use vegetable stock instead. I really like soup, it is filling and yet low calorie and this soup has a very refreshing flavour due to the added tarragon.
Ingredients
Half a celeriac
1 courgette
2 carrots
A small cup of home made chicken stock
2 teaspoons of chopped fresh tarragon (use one if dried)
1 pint of water
Seasoning to taste
For the topping
1 rasher of bacon
1 tablespoon of sunflower seeds
1 tablespoon of chopped pecan nuts.
1 teaspoon of vegetable oil
Method
Chop vegetables and add stock, water and tarragon and bring to a boil then simmer for 20 minutes till the vegetables are soft.
Blend
Chop the bacon after remove fat and rind. Fry the bacon in a teaspoon of oil, add the pecans and sunflower seeds and toast.
Sprinkle on the top of the soup and serve
Serves 2-3
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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