Freefrom Celeriac Soup with Smoked Mackerel
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
You can make this soup with the celeriac alone and, although its ingredients are so simple, it is really delicious. The smoked mackerel gives it a little edge - and adds a small amount to your intake of omega 3 fatty acids!
- 2 large onions
- 750g / 1lb 10½ oz celeriac
- 1.2 litres / 40fl oz gluten & wheat free vegetable stock
- 300ml / 10fl oz oatmilk
- 60g / 2 oz smoked mackerel fillets, peppered or not
- sea salt and freshly ground black pepper
- Peel and chop the onions and put them in a large pan.
- Scrub the celeriac and peel off any earthy or green portions; cut into large dice and add to the pan.
- Add the stock, bring to the boil and simmer for 45 minutes
or until the celeriac is quite soft.
- Purée in a food processor, then add the oatmilk and mix well.
- Season lightly - especially if you are using peppered mackerel.
- Break the mackerel into very small pieces and add to the soup, keeping back just enugh to decorate each bowl.
- To serve, reheat gently but do not boil.
- Adjust seasoning to taste and serve with a few little bits of smoked mackerel scattered over the soup.
Serves 6 - per portion
93cals - 5g protein
5g total fat - 1.2g sat / 1.7g mono / 1g poly
8g carbohydrate of which 6.5g sugar
5g fibre - 211mg sodium / 0.6g salt
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