FOOD
Cauliflower & Celery Root Buttermilk Vichyssoise
Creamy (without the fat!) and refreshing. Delicious hot or cold
Ingredients (serves 6)
| 1 |
tbsp vegetable oil |
| 1 |
tbsp unsalted butter |
| 3 |
cups thinly sliced leeks (white and pale green parts only) |
| 1 1/2 |
cups peeled and diced celery root |
| 4 |
cups cauliflower florets |
| 1 |
tsp cumin |
| 3 |
cups low-sodium vegetable stock |
| 1 |
cup buttermilk |
Instructions
- In a large pot over medium heat, sweat leeks in oil and butter until translucent, about 4 minutes. Add celery root, cauliflower, cumin and stock. Increase heat and bring to a boil. Cover and reduce temperature to a simmer. Cook about 10 minutes or until cauliflower and celery root soften.
- In a blender, purée soup in batches. Return soup to pot and add buttermilk. If you prefer a thinner consistency, add another cup of stock or water.
- Chill 2 hours or more. Season with salt and pepper, and serve.
Vegan-ease: Replace butter with oil and finish with soy or coconut milk.
Nutritional information
Nutrients per serving: 127 calories, 5 g fat, 4 g protein, 16 g carbs, 3 g fibre. Excellent source of vitamin C and folate.
Recipes by Leeane Wright
Photography by Rob Kinghorn
Food Styling by Ian Muggridge