Creamy Celeriac, Leek & Saffron Soup - Recipe

High protein, creamy celeriac, leek, potato and saffron soup with tofu

Serves

Prep in

10 minutes

Cooks in

25 minutes

The secret to ensuring satiety with soup is to ensure you sneak some extra protein in. This could be a broth with poached chicken &/or edamame beans, make a minestrone but use red lentil pasta, quinoa or beans/chickpeas, blend collagen powder, cottage cheese or yoghurt into a veggie blend, or perchance you fancy a tortilla/chilli-esque soup with mince of some kind. The possibilities are plentiful and in this recipe I've used silken tofu as my hidden protein. It’s totally innocuous in flavour so whether you love or hate tofu it doesn’t really matter, it just disappears into the blend & you’re left with a winner of a lunch/dinner.

Don’t forget the texture too - chewing triggers the satiety response so just drinking a smooth soup won't fill you up; make sure there's something to chew.

Key Facts

High in protein
Vegan
Fuller for longer
Easy recipe

Ingredients

1 medium celeriac
1 large leek
2 sticks celery
1 small potato
1 tablespoon herb bone broth

1 large pinch saffron
Salt & pepper
4 cups water
1 pack silken tofu
SAVOURY SPRINKLE - Feungreek, pumpkin, sunflower, poppy seeds, buckwheat groats, chilli, oregano & black pepper

Preparation

01

Chop the leek & celery, into small pieces. Add to a pan with the bone broth powder, seasoning & 1 cup of water. Cover with a lid & gently sweat to soften.

02

Then add the potato (skin on, small chunks) & celeriac (peeled, same size pieces), the rest of the water & the saffron. Pop the lid back on & simmer for 15 minutes.

‍