Diabetes Forecast

Celery Root and Potato Soup

Per Serving

Celery Root and Potato Soup

Makes: 12
Serving Size: 1 cup
Calories 95
Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 295 mg (without added salt)
Protein 3 g
Choices: Starch 1, Fat 0.5
  • Makes: 12
  • Serving Size: 1 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes


1 1/2 lb. celery root (celeriac)
2 Tbsp. olive oil
1 large onion, chopped
6 cups reduced-sodium, low-fat chicken broth
1 1/2 lb. Idaho potatoes, peeled and quartered
Salt and pepper to taste
1 cup 1% milk


  1. Trim the base of the celery root with a knife and then peel the skin with a vegetable peeler. Rinse the celery root and slice it into 1/4-inch slices.
  2. Heat the oil in a large saucepan over medium heat, add the onion, and sauté for 5 minutes. Add the celery root and chicken broth. Bring to a boil, cover, and simmer for 5 minutes. Add in the potatoes and salt and pepper. Cover and simmer for 25 minutes until the vegetables are very soft.
  3. Puree the vegetables with the liquid in batches in a food processor. Return to the saucepan and heat over medium heat. Gradually add the milk and heat, but do not boil. Readjust seasonings if necessary and serve.

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