This Celeriac Soup is topped with pieces of crispy bacon and a few crunchy croutons. At just 2 SmartPoints per portion on Weight Watchers Freestyle plan it makes a wonderfully tasty & satisfying lunch.
The soup is easy to make and keeps well in the fridge for a couple of days. Alternatively it can be frozen for up to a month in a freezer proof container.
Who knew that such an ugly, gnarly vegetable such as celeriac could make such a wonderful soup?
If you’ve been put off by celeriac’s knobbly, hairy looks, I beg you to give it a go as it’s such a versatile and tasty vegetable.
Looks can be deceiving!
As well as making delicious WW friendly soup, it can be eaten raw & grated in salads. It can be boiled and mashed as a topping for fish pie or cut up and made into zero point fries.
Celeriac (also known a celery root) has a mild celery like flavour with a hint of nuttiness. It’s very good for you, being a good source of dietary fibre.
It makes a wonderful creamy soup, that is full of heart and is very satisfying. Top it off with a sprinkling of crushed croutons and a some salty bacon bits for a really delicious low point lunch.
How to prepare celeriac
- Be prepared to discard quite a bit of the celeriac! The skin can be thick and gnarly and all of it needs to be removed.
- Use a sharp knife to top and tail the celeriac.
- Use a knife or a potato peeler to remove the tough, gnarly outer skin.
- You can then use a sharp knife to remove any blemishes or knots.
- The white fleshy bulb can then be cubed, chopped into fries or grated into salads .
Tips for making Celeriac Soup.
- Prepare the celeriac by top & tailing it and removing the tough outer skin.
- Chop the celeriac into cubes measuring approximately 1 cm squared (picture 1).
- Heat the oil in a large saucepan and once hot, add the cubed celeriac. Saute for around 15 minutes over a low/medium heat, making sure that you stir often to prevent it from sticking to the bottom of the pan. You can always add a splash of water towards the end of the fifteen minutes if it does start to stick.
- The celeriac will have started to soften (picture 2). Add the chopped garlic and cook for a further 1 minute or so.
- Add the stock to the pan (picture 3) and bring to the boil. Reduce the heat to a simmer and cook for a further 10 – 15 minutes until the celeriac is nice and tender.
- Add the milk (picture 4) and continue cooking for a minute or so.
- Remove from the heat, season and use an immersion blender to blend into a smooth soup. Alternatively, to make a super smooth soup, process batches of the mixture through a kitchen blender.
- Add a touch of hot water and stir if you prefer a thinner soup.
- Serve warm as is, or see below for more serving suggestions.
How I served this Celeriac Soup.
I served this soup with some crunchy bacon bits and some shop brought croutons. The soup works out at 2 SmartPoints per portion and this includes the bacon bits and croutons.
- Spray the bottom of a non stick frying pan with calorie controlled oil and fry the bacon medallions. Remove from the heat, chop into small pieces. Use one quarter of the bacon bits for each bowl of soup.
- Top with a couple of croutons. I used Valledoro Crostini available from the co-op in the UK. They work out at 1 SmartPoint for 10 grams of croutons. If you are in the US you can use Olive Garden Seasoned Croutons, available from Amazon, which work out at 1 smartPoint for 7 grams.
Storing / Freezing Celeriac Soup
The soup can be kept in the fridge for a couple of days (without the toppings). Alternatively, you can freeze it in a freezer proof container for up to a month. Defrost and reheat before adding the croutons and bacon bits.
Celeriac Soup | Weight Watchers
- 1/2 tbsp olive oil
- 1 large celeriac / celery root approx 900g, skin removed & chopped
- 1 large garlic clove chopped
- 1 litre vegetable stock made with 1 stock cube
- salt and pepper
- 100 ml skimmed milk
- calorie controlled cooking spray Frylight / Pam
- 2 bacon medallions optional
- 10 g croutons optional
- Heat the oil in large saucepan. When hot, add the chopped celeriac and cook for approx 15 minutes making sure that you stir often to prevent it from sticking to the bottom of the pan. If it does start to stick towards the end of cooking add a couple of tablespoons of water to the pan.
- Add the chopped garlic and saute for a further 1 - 2 minutes before adding the stock. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the celeriac is nice and soft. Add the milk, stir and cook for a further minute before taking off the heat.
- Use a hand blender to make a smooth soup (or put batches of it through a blender if you prefer). Season to taste.
- If you are wanting to serve the soup with bacon, keep the soup warm whilst you fry the bacon medallions in a frying pan with a couple of pumps of calorie controlled spray oil. Once it is nice and crispy, remove it from the pan and chop it into small pieces.
- Serve the soup hot, with a sprinkling of bacon bits and a couple of croutons.