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Diner, Groenten, LCHF, Lunch, Recepten, Soup, Tastecelebration, Vegetarisch, Voordelig koken, Zonder noten
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Creamy soup with celeriac

Maybe you actually made the complete oven-cooked celeriac sunday? And you did your utmost best to finish it but still you are left with half of it (that’s what happened to me with my 2 kilo celeriac at least)? Congratulations, this is a fresh start of a vegetarian soup for lunch or dinner!
Giving new life to your leftovers is really one of the best things you can do. 1. Most dishes get even more flavor the second day. For sure casseroles, oven-baked vegetables, soups…   2. It will save you a great deal of money. 3. You will have a ready meal within 20 minutes. 4. If you are slightly concerned about the sustainability in the world and what you can bring to the change, this is your chance. Win,win, win and win!

When you made the soup, be careful with seasoning as the celeriac is rather sweet. It is important to balance the sweetness!

Let’s get to work!

Ingredients
1 big yellow onion
1 tbs coconut oil (deodorized)
500 gram cooked (or raw) celeriac (rotselleri in Swedish)
0,75 l homemade or bought vegetable stock
2 tbs sour cream (cashew milk for a vegan soup)
1/2 lemon
A few drips of tabasco
Herbal salt and pepper

To go with the soup
Fried bacon or salted, toasted pumpkin seeds
Fine cut parsley
Sprouted mungbeans
1/2 leek (preferably only the white part) boiled with 1/2 peeled, fresh or 1/2 tsp dried kurkuma

How do I do it?
1. Start with the toppings for the soup: fry the bacon or pumpkin seeds in a dry pan. When ready, leave to cool off on a piece of dry kitchen paper.
2. Clean the leek and cut it in 1/2 cm slices. Add them to a small pan together with fresh or dried Curcuma and water to cover it all. Let it come to boil and cook until soft. Strain the leek from the water before serving.

The soup
1. Cut the onions in smaller pieces. Add coconut oil to a pan. When melted add the onion and bake soft on a low temperature.
2. Add the peeled celeriac, vegetable stock and cream to the pan. Let it come to a boil and then simmer on a lower temperature until requested texture for your soup.
3. Add the squeezed lemon, tabasco, herbal salt and pepper to the soup and mix it even with your hand mixer. Check again the texture according to your own preferences concerning thickness of the soup. If it is too thick, mix some more broth or sour cream in.
4. Before serving, control the seasoning carefully. If it is too sweet, add more lemon or maybe some apple vinegar plus salt.
5. When serving, sprinkle the bacon or pumpkin seeds, cut parsley and/or the sprouted mungbeans. Place the boiled leek in the middle of the plate.
Enjoy!

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