Cream of Celeriac Soup [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 4 (med.) or 6 (small) portions
Prep: 10 mins
Cooking time: 10 mins
Assembly: 5 mins
Type: Main meal, starter dish
Tools: Chopping board, sharp knife, veggie peeler, large non-stick pot w/lid, wooden spoon, blender, silicone spatula

Notes: This recipe contains: B-Vitamins (inclusive of B12*), Vitamins C, D* & E* carbohydrates, protein, fibre, calcium, iron, magnesium, phosphorus, potassium, zinc and per serving (based on 6 servings) has no added sugar, has a moderate quantity of added salt and is low in saturated fats! *Dependent upon the fortification of DF milk used.

We were wrong, this soup is officially our last new soup of the season (well, probably)! Simply because the UK weather is completely unpredictable; it’s still quite chilly, but it’s also great to have to some quick soup recipes to hand, even for early spring, autumn or an unexpected July cold virus! So with the cold weather lingering, we decided to experiment with a frugal and tasty soup idea; this delicate, simple and flavourful idea became our delicious cream of celeriac soup!

We would first like to thank our local supermarket for reducing the price of their almond milk (3 cartons for £3!) and for having a full bin of celeriac root with varied weights to choose from! You know that it’s going to be a good day when stuff like this happens. 😀

This soup is incredibly easy to prepare and not overly expensive (our veggies came to £1.60). In addition to some tasty celeriac, we added a humble potato (skin included) which provides additional fibre, vitamins and minerals, a natural thickener and a tasty under note to the soup. As we decided not to use any vegetable stock, we combined a tasty section of some of the dried herbs, seasonings and flavours that we found listed in our favourite brand of stock. Once it was cooked we added some almond milk, for some additional nutritional value and creamy touch (it’s all in the title after all!). The result was a delicious and easy go-to soup that you can add to your recipe box (particularly if you love creamy, comforting and cosy soups)!

We enjoyed this soup garnished with some tasty roasted chickpeas, fried spring onion and served it with a cheeky ‘cheeze’ toasty and cup of tea; it was indeed a great little lunch! 🙂

Some other good things to note include:

  • We have previously talked about how lovely celeriac is when we posted our Broccoli and Celeriac soup recipe last year! Our previous recipe also includes some lovely visual instruction on how to prepare it (just in case you are new to this lovely vegetable!).
  • Celeriac can be tricky to peel. After we peeled ours, we lost about eighty grams in weight; which is a huge improvement after our last couple of goes! If you still find preparing it tricky, just buy a slightly bigger portion.
  • We will be doubling the quantity next time (whilst being mindful of the salt) as it’s just too good and would love slightly larger portions that last longer than three days! 
  • We used almond milk, but you could also use an unsweetened soya or coconut milk if preferred. NB: we chose almond because its flavour is light enough not to overpower the other flavours of the soup.
  • Once refrigerated, the soup does ‘thicken’, just ever so slightly; once it’s reheated, it relaxes and is the perfect consistency once again. However, if you find our version a little thick, just add a little more milk to thin it out.
  •  Although it tastes good on the day, like any soup, sauce or marinade it tastes even better the following day(s)! We’d recommend reheating your leftovers on the stove top (if possible) as it doesn’t take long to reach a hot and almost boiling temperature; you can easily overcook it in a microwave (you can trust us on that one!) and this will impair the flavour.

Happy cooking everyone! 😀

 

 

Ingredients

++++++++++700g          Celeriac root
++++++++++440g          Baking potato
++++++++++½ tbsp       Rapeseed oil (or low-fat cooking oil spray)
++++++++++1g                Celery salt
++++++++++¼ tsp          Dried tarragon
++++++++++¼ tsp          Dried parsley
++++++++++½ tsp          Asafoetida (or sub w/ onion powder)
++++++++++¾-1 tsp       Salt
++++++++++¼ tsp          Ground black pepper
++++++++++800ml       Water
++++++++++½ tsp          Garlic infused oil
++++++++++50g            Spring onion, finely chopped (*an optional garnish)
++++++++++300ml       Almond milk (unsweetened + fortified)

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Prepare the celeriac. Tip: For visual guidance you can refer to this recipe! Wash, trim the ends, peel and then chop the celeriac into cubes. Wash and then chop the potato into cubes.

2. Heat ½ tbsp rapeseed oil (or use some low-fat cooking oil spray) in a large, non-stick pot over a med-low heat. Add the celeriac and potato. Gently toss in the oil and stir together. Cover with a lid. Gently fry and stir the celeriac mixture occasionally for about 6 mins. Add 1g celery salt, ¼ tsp dried tarragon, ¼ tsp dried parsley, ½ tsp asafoetida, 1 tsp salt and ¼ tsp ground black pepper. Stir to toss and coat. Gently fry for 30 seconds.

Add 800ml cold water and ½ tsp garlic infused oil. Stir together. Cover with the lid. Bring to a boil. Reduce the heat. Simmer and cook for about 10 mins or until the vegetables are cooked (fork tender). Remove from the heat. Allow the soup to cool slightly. Tip: If you have a blender with a heat-vent lid, you can probably start processing the soup after 5 mins; just take care and do not overfill your blender and cover the heat vent with a kitchen towel to help release some excess steam/heat.

3. If desired, gently fry some spring onion in a little oil for 2-3 mins or until softened.

4.Transfer the soup into a blender. Process it until smooth and creamy. Tip: Depending upon the size of your blender, you might have to complete this step in batches. If you own a hand-held blender, just process the soup in the pot and then stir in the milk. Transfer the soup back into the pot or a resealable container (as applicable). Add the milk into the blender. Pulse to froth and help remove any residual soup stuck to the blender. Pour the milk into the pot or container. If necessary, use a spatula to help remove any remaining bits of soup. Stir together. Taste and season the soup as preferred.

5. If applicable, reheat the soup over a medium-low heat until hot, but do not allow it to boil. Remove.

6. Serve warm. Ladle into a small serving bowl; if desired, garnish with fried spring onions or some fresh chives, roasted chickpeas, small cubes of roasted potato, tofu croutons, some standard herby-bread croutons or whatever takes your fancy!

Enjoy!

Tip: Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within 3-4 days. Alternatively, store and freeze; defrost, reheat and consume within 1-2 months. NB: When reheating, do not allow it to boil. 

 

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27 thoughts on “Cream of Celeriac Soup [Vegan & Gluten Free]

    1. It’s a cheap root vegetable Rashmi that smells like celery when you peel it and it’s absolutely delicious! You can sub it for potatoes or parsnips in some recipes, but the ideas are limitless. If you can get a hold of some, you should definitely try it! 🙂

      Liked by 1 person

    1. Hey, thanks for the comment guys! We think that it’s an underused ingredient, but it goes great in soup. Oh then watch this space as we have another tarragon recipe coming your way shortly! 🙂

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  1. Looks really delicious and comforting. I admit I haven’t cooked much with celeriac (or at all, haha) but I’m willing to bet I would love this, since I like all other root vegetables I’ve tried, and always enjoy creamy blended soups like this. Another yummy soup of yours I must make! 🙂

    Liked by 1 person

    1. Thanks so much Larice! It really is. Well, don’t feel too bad because we only started using it last year (haha)! It’s such a cheap, versatile, (ugly!) but delicious vegetable; it’s perfect for creamy soups, mash or even roasted. You should present it to your little munchkin and see what she makes of it! 🙂 Aw thanks, you’ll have to let us know what you think if you do decide to make it! 🙂

      Liked by 1 person

    1. Thanks Kat! We really appreciate you taking the time to stop by and read our posts, especially as you are so busy at the moment! This is a tasty and quick recipe that we hope that you will enjoy as much as we did. 🙂

      Liked by 1 person

    1. Aw thanks Reeanna! The chickpeas offer a great texture contrast to the soup, but for cooking ease, some croutons work just as well too. We’re sure that you’ll love it (esp the prep time!); you’ll have to let us know if you try it out! xx

      Liked by 1 person

    1. Hey Amy, thanks for the comment and for joining the community! 🙂 We’re so glad that you like it. What’s your favourite/ go-to soup? This one is really tasty and has a lovely velvety feel; we’re certainly looking forward to our next batch of it! ~Lynn & Alex

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      1. That’s ace! When I went to N.Spain (many yrs ago!) I didn’t notice it, but then again there are a lot of regional differences in Spain (food and culture). OoO, you should definitely make a celeriac tapas post! 😀

        Liked by 1 person

      2. Yes, there are a lot of differences between regions in Spain. I’m planning to post some vegetarian/vegan version of recipes from my island (tapas, meals and desserts). It’s going to be from next month!!! Keep in touch 😉

        Liked by 1 person

  2. Celeriac – such a wonderful flavour for such a funky looking vegetable! The chickpeas are genius. We are heading in to Autumn here, so will try this for sure. Beautiful photo too.

    Liked by 1 person

    1. Haha, yes! Perhaps it can be a life lesson for kids- don’t judge a book by its cover. 🙂 We love it too, but only really started using it last year; it’s a crying shame. Thanks Amanda! The chickpeas give a nice (tasty) crunch and a nice touch to the photo. Oh we hope that you do; it’s perfect for autumn! 🙂

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