Photo: Cala
Watercress & celeriac soup with goat's cheese croutons
9 ingredients
15 min + 40 min
Serves 6
openrecipes
Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch
Estimated Nutrition (whole recipe, rough)
382
Calories
9g
Protein
34g
Fat
11g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Watercress | 1 cup (34g) | 4 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 leeks , washed and sliced
- 50g butter
- 1 tbsp olive oil
- 1 celeriac , peeled and diced
- 1½l vegetable stock
- 2 x 100g bags watercress
- 6 slices toasted baguette
- 100g soft vegetarian goat's cheese
- a few sprigs watercress , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes