1 tablespoon olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 small bulb (300g) celeriac, peeled, chopped
1 litre chicken or vegetable stock
300g broccoli, cut into small florets
1 1/2 cups watercress sprigs, roughly chopped
1/3 cup coconut milk/cream
2 tablespoons roughly chopped fresh chives
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1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened.
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2. Add celeriac, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, covered, for 20 minutes or until the celeriac is tender.
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3. Add broccoli. Cook, partially covered, for 15 minutes or until tender.
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4. Add watercress. Remove from heat. Season with salt and pepper.
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5. Process celeriac mixture until smooth. Return to pan. Add coconut milk/cream. Cook for 5 minutes or until heated through. Season with pepper.
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6. Ladle into bowls. Top with chives.
CategoryDinner, Lunch, SoupCuisineKetogenic, Ketogenic-Vegan
Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 small bulb (300g) celeriac, peeled, chopped
1 litre chicken or vegetable stock
300g broccoli, cut into small florets
1 1/2 cups watercress sprigs, roughly chopped
1/3 cup coconut milk/cream
2 tablespoons roughly chopped fresh chives