SOUPS,  VEGETARIAN AND VEGAN

Celery Root Cream Soup

18 octubre 2016 / 9 Comentarios
celery-root-cream-soup celery-root-cream-soup celery-root-cream-soup
This Celery Root Cream Soup is extremely easy to make and so really delicious. You will totally love it. If you have a celery root and you didn’t know how to cook it, this is your chance. 

Autumn has fully arrived (sad face). I like the summer way better, but what can you do? Fall is the perfect season (along with winter) to make tasty and easy soups to warm us.

Ingredients:

  • 300 g of celery root, cubed
  • 2 medium potatoes
  • 1  small onion
  • 1 stalk of celery
  • salt, pepper
  • olive oil

Carefully peel the celery root and cut it into little cubes. Chop the onion and the celery stalk. Heat 1 tablespoon of olive oil and saute the onion and celery for 7-8 minutes. Add the cubed celery and saute for 2 more minutes. Add the cubed potatoes as well and cover the vegetables with water or stock. Season with salt and pepper.

celery root cream soup
Celery Root Cream Soup | booksandlavender.com

Let the soup simmer on medium heat for 20 minutes, or until the potatoes and the celery root are cooked through. When the vegetables are soft, turn the heat off and let the soup rest for 10 minutes before you blend it.

Blend the soup until you reach the desired consistency. Serve with parmesan cheese or a mix of seeds to make it vegan, and freshly ground pepper. Serve warm.

celery-root-cream-soup
Celery Root Cream Soup | booksandlavender.com

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Celery Root Cream Soup

Celery Root Cream Soup

Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 300 g of celery root, cubed
  • 2 medium potatoes
  • 1 small onion
  • 1 stalk of celery
  • salt, pepper
  • olive oil

Instructions

  1. Carefully peel the celery root and cut it into little cubes.
  2. Chop the onion and the celery stalk. Heat 1 tablespoon of olive oil and saute the onion and celery for 7-8 minutes.
  3. Add the cubed celery and saute for 2 more minutes.
  4. Add the cubed potatoes as well and cover the vegetables with water or stock.
  5. Season with salt and pepper.
  6. Let the soup simmer on medium heat for 20 minutes, or until the potatoes and the celery root are cooked through. When the vegetables are soft, turn the heat off and let the soup rest for 10 minutes before you blend it.
  7. Blend the soup until you reach the desired consistency.
  8. Serve with parmesan cheese or a mix of seeds to make it vegan, and freshly ground pepper. Serve warm.
© silviamagda

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