In addition to being tasty, vegan celeriac cream soup is a real immune booster, and it is easy to prepare.
Celeriac is rich in antioxidants and fiber, supports the immune system and protects health. Thus, in autumn, during the cooling season, it is especially worthwhile to consume it in as many ways as possible.
You can prepare it cooked in salty water, stuffed, deep-fried, baked, and the casserole is also divine. Celeriac soup is also an excellent choice, and even those who follow a vegan or vegetarian diet can enjoy this version.
Ingredients for 4 servings
- 1 celeriac
- 2 potatoes
- 1 l vegetable soup
- 200 ml coconut drink
- 2 tablespoons olive oil
- 1 red onion
- Parsley leaves for decoration
Heat up a little olive oil in a saucepan, then add the chopped red onion and sauté for three to five minutes. Add the diced celery and potatoes. Sauté together for a few minutes, then season to taste with salt, pepper, and nutmeg. Pour over the vegetable broth and bring to a boil. Cook over low heat until the celery and potatoes are soft, about 15-20 minutes.
Remove from heat and let cool slightly. Add the coconut milk and puree with a hand blender. Put it back on the stove and bring it to a boil. If you find the soup too thick, dilute it with a little more milk. Taste and add more spices if necessary. Serve garnished with fresh parsley leaves.