Name: Creamy root veg bisque
Total time: 45 min
Yield: 4
Ingredients: 1 Leek diced; 2 onions chopped; 3.333 cups Celeriac peeled and diced; 0.25 cups butter; 5 cups vegetable stock; 1 tablespoon All purpose flour; 0.875 cups cream; salt; freshly ground peppers; finely chopped celery leaves; 4 tablespoons coarsely chopped Walnut

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Calories:	458 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	45 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	458 kcal	(23%)
Protein	7 g	(14%)
Fat	36 g	(45%)
Carbohydrates	31 g	(12%)
Added Sugar	0 g	(0%)
Roughage	5 g	(17%)
Vitamin A	355.14 µg	(44%)
Vitamin D	0.84 µg	(17%)
Vitamin E	1.5 mg	(13%)
Vitamin B1	0.14 mg	(13%)
Vitamin B2	0.22 mg	(16%)
Niacin	2.11 mg	(13%)
Vitamin B6	0.38 mg	(27%)
Folate	44.99 µg	(22%)
Pantothenic Acid	0.87 mg	(14%)
Biotin	3.69 µg	(7%)
Vitamin B12	0.11 µg	(4%)
Vitamin C	18.93 mg	(24%)
Potassium	594.88 mg	(30%)
Calcium	129.62 mg	(16%)
Magnesium	44.12 mg	(12%)
Iron	1.86 mg	(13%)
Iodine	9.37 µg	(6%)
Zinc	0.74 mg	(7%)
Saturates	20 g
Cholesterol	89.85 mg

Recipe author: EAT SMARTER

Ingredients

For servings

1	Leeks diced
2	onions chopped
3 ⅓ cups	Celeriac peeled and diced
¼ cups	butter
5 cups	vegetable stock
1 tablespoon	All purpose flour
⅞ cups	cream
	salt
	freshly ground peppers
	finely chopped celery leaves
4 tablespoons	coarsely chopped Walnut

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Creamy root veg bisque

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Directions

1 Sweat the leek, onion, and the celeriac in butter for about 10 minutes, then sprinkle with flour.

2 Stir well and cook briefly. Whisk in the vegetable stock, bring to a simmer, and puree the soup.

3 Add the cream and simmer for a further 5 minutes over a low heat. Season with salt and pepper.

4 Ladle the soup into bowls and serve garnished with celery leaves and walnuts.

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