Vegan Comfort: Cream of Celeriac Soup
Celeriac with its earthy, nutty flavor mixed with a potatoes, cream, and just a hint of dill results in a beautifully rich, silky-smooth celeriac soup.
Servings: 6
Equipment
- High-speed blender Only if you prepare the home-made almond cream
Ingredients
Almond cream*
- 100 g almonds
- 200 ml water
Soup
- 500 g celeriac 1 mid-size root
- 750 g starchy potatoes
- 1 liter of water
- 25 g dill ½ bunch
- Salt & pepper
- A handful of almonds chopped, for topping the soup
Instructions
Vegan Almond Cream (Optional):
- If you're using store-bought vegan cream, skip the instructions for the soup!
- Soak the almonds in water overnight. The next day, drain the almonds and skin them.Skinning the almonds is optional, but it will result in a creamier, lighter texture for your soup. Soaked almonds are usually easier to peel. If the skin doesn't come off easily, soak them for another 10 minutes in boiling water until the skin appears shriveled. This should make them easier to peel.
- Blend the skinned almonds with 200 ml water on high speed in your blender until you get a smooth cream.
Soup:
- Peel the celeriac and potatoes, wash them, and cut them into bite-size pieces. Be sure to remove all the tough outer skin of the celeriac.
- Cook them with 1 liter of water until they are soft and tender.
- Turn off the heat and puree the soup.
- Clean the dill, chop it, and add it to the soup along with the almond cream (or store-bought vegan cream, if using).For an extra pop of freshness, you can set aside some chopped dill to decorate the soup bowls.
- Season the soup with salt and pepper to your taste.
- Serve sprinkled with dill and chopped almonds.
Notes
* Or 300 ml (about 1.5 cups) of vegan store-bought cream