• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Granny Smith Apple-Onion Soup with Celeriac

  • Recipe Submitted by on

Category: High Fiber, Low Fat, Vegetarian, Soups

 Ingredients List

  • 1 Spanish onion; coarsely
  • -chopped
  • Vegetable cooking spray
  • 1 lg Red potato; diced
  • 2 Granny Smith apple; or one
  • -each green apple and red
  • -apples, cored and chopped
  • 1 lb Celery root or smaller;
  • -peeled and diced
  • 1/4 ts Extra virgin olive oil;
  • -optional
  • 6 c Vegetable broth; PLUS up to
  • 2 c Vegetable broth; to thin,
  • -optional
  • Salt and white pepper
  • Fresh lime juice; optional
  • Chopped chives; for garnish
  • Celery seeds; optional
  • -garnish
  • French baguette slices;
  • -accompaniment


TESTED with better than bouillon: half mushroom and have vegetable soup
base. Tested with a 12-oz celeriac. Plan to lose about 15% of the root
during peeling. Puree soup with burst of celery flavors. The apples are not
distinctive; instead they make the soup bright and crisp. Measures are not
precise. Use what is on hand and add broth to thin soup to the consistency
of an applesauce. Pat H

DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions,
potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of a
fruity olive oil, if using. When the onions are soft, add the first measure
of vegetable broth; bring to a boil; reduce heat and simmer (uncovered) for
about 40 minutes until all vegetables are very soft. Puree, adding broth to
thin the soup as necessary. Season with salt and pepper. Add a squeeze of
fresh lime juice (optional). Serve in soup plates; garnish with chives and
celery seeds. Offer a plain bread such as French or Italian white.

PER SERVING 273 cals, 6g fat, 7g fiber. 100% of RDV for Vitamin A.

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