Photo of Creamy celeriac and potato soup with basil oil by WW

Creamy celeriac and potato soup with basil oil

6
6
4
SmartPoints® value per serving
Total Time
6 hr 15 min
Prep
15 min
Cook
6 hr
Serves
6
Difficulty
Moderate
Making soup with potato and celeriac is an easy way to create a wonderful creamy and hearty soup that is just perfect for a winter’s meal. Top with a swirl of basil oil for a hint of elegance.

Ingredients

celeriac

1200 g, chopped

potato

500 g, chopped

brown onion

1 medium, chopped

garlic

2 clove(s), quartered

vegetable stock

3 cup(s), (750ml)

skim milk

1 cup(s), (250ml)

light thickened cream

½ cup(s), (125ml)

fresh basil

¾ cup(s)

olive oil

1 tbs

lemon juice

2 tsp

Instructions

  1. Place celeriac, potato, onion, garlic, stock, milk and 2 cups (500ml) water in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  2. Meanwhile, process basil, oil and juice in a blender until smooth, adding a little water if necessary.
  3. Process soup with a stick blender or food processor until smooth. Stir in cream. Season with salt and pepper. Serve soup drizzled with basil oil and sprinkled with pepper.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIP: Suitable to freeze (without basil oil) for up to 3 months.

Start eating better than ever!