Pumpkin celeriac soup

Recipe by
30 minutes
Prep: 15 minutes | Cook: 25 minutes | Servings: 4 persons

A delicious and creamy pumpkin celeriac soup to start the festivities.

Ingredients

  • 1 small pumpkin
  • 1 big or 2 small celeriacs
  • 2 big potatoes
  • 1 or 2 onions
  • 2,5 l vegetable stock
  • 60 gr vegan butter
  • 500 ml unsweetened soy milk
  • 2 tbsp turmeric
  • 1 tbsp thyme
  • 2 or 3 bay leaves
  • soy cream
  • pepper and salt
  • parsley

Method

  1. Peel the pumpkin, remove the seed, and cut the pumpkin in large pieces.
  2. Peel the celeriac, potatoes and onion and cut the three of them into large pieces.
  3. Melt the vegan butter in a large cooking pot and simmer the onion for 5 minutes. Add the pumpkin and celeriac and simmer for 5 more minutes while stirring regularly.
  4. Add the vegetable stock, potatoes, bay leaves and thyme and bring to a boil.
  5. Boil the soup for 15 minutes, until the vegetables are done.
  6. Remove the bay leaves and mix the soup.
  7. Bring it back to a boil and add the soy milk and turmeric.
  8. Boil for another 5 minutes.
  9. Add pepper and salt to taste.
  10. Serve hot with some soy cream and chopped parsley.
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