Easy Vegan Celery Root Soup
This celery soup / celeriac soup is a perfect and colorful meal to brighten up your days even more. It is an easy recipe to follow and works perfectly as a light lunch or main meal.
Ingredients
Soup
- 700 g celery root / celeriac peeled
- 2 large yellow onions about 350-400 g in total
- 6 garlic cloves
- 2 small potatoes about 100-120 g in total
- 2 tbsp vegan butter
- 2 tsp ground nutmeg
- 2 l water
- 2 tbsp vegetable broth powder
- 500 ml vegan cooking cream I prefer oat based
- 1 tsp sea salt
- a squeese of lemon juice to taste juice of about half a lemon
- 2 tbsp beetroot powder optional - if you want half of your soup to be pink
Garnishing (optional)
- 150 g celery root / celeriac
- a thin slice of lemon
- fresh parsley or other fresh herbs
Instructions
Garnishing
- Preheat your oven to 100 degrees fahrenheit (212 fahrenheit).
- Take a chunk of 150 g peeled celery root and use a multi-purpose box grater to finely grate/shred it.
- Cover a baking trey with parchment paper and spread the shredded celery root onto the parchment paper.
- Bake in the middle of your oven for 40-45 minutes until dry.While your garnishing is in the oven you can start to make the soup.
- Once your garnishing is baked, let it cool down and set it to the side until you are ready to garnish and serve your soup.
Soup
- Peel the celery root / celeriac
- Use a sharp knife to roughly chop the celery root / celeriac, potatoes, yellow onion and garlic cloves
- Taka a large pot, big enough to fit 5 liters (1.32 gal). Add 2 tablespoons of vegan butter to the pot and turn on the heat.
- Once the butter has melted and is simmering add the onion and garlic and fry at medium-high heat for about 2-3 minutes.
- Add the diced celeriac / celery root, potatoes and groud nutmeg and let it fry together with the onions and garlic for another 4 minutes. This gives the celery root and potatoes a slight roast - and gives your soup a rich flavor.
- Add the water and ground vegetable broth, mix, and bring to a boil.
- Let it boil on medium heat until the potatoes and celery root are tender. You know it`s ready when you can stick a knife into a chunk of celery root or potato without resistance.
- Turn down the heat. Add the vegan cooking cream and teaspoon of salt. Then use an immersion blender to purè the soup completely. Take your time and purè until you get that desired consistency. The soup should have a smooth and creamy texture and there should be no chunks in the soup.
- Add a squeese of lemon, mix and taste. If you wish, add more lemon and/or another pinch of salt to taste.
- Optional - If you want half of your soup to be pink.Pour half of the soup over into another pot and mix in 2 tablespoons of beetroot powder and mix.
Garnishing
- You can garnish each portion with pink or white soup and make a great pattern, and/or simply garnish with your oven baked grated celery root, a slice of lemon, and fresh parsley (or other herb).
Video
Tried this recipe?Let me know how it was!