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Celery Root and Ginger Gold Apple Soup
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and freshly ground pepper
- 6 cups peeled, chopped celery root (from about 2 large celery roots)
- 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
- 10 cups homemade or low-sodium store-bought vegetable stock
- 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
- 1/4 cup celery leaves or leaves from celery root stem, for garnish
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 157 % Daily Value *
- Total Fat: 5 g 7.48%
- Saturated Fat: 1 g 3.17%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 917 mg 38.19%
- Calcium: 46 mg 4.59%
- Potassium: 398 mg 11.36%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.51%
- Zinc: 0 mg 0%
- Total Carbohydrate: 26 g %
- Dietary Fiber: 5 g 18.18%
- Sugar: 9 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.29%
- Vitamin C 15.3%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
