Celeriac is one of those magical root vegetables that works perfectly in soup. Like white potatoes, it doesn’t have a strong taste of its own, but it adds subtle flavor and creaminess. Fresh spinach gives this soup a green taste, and the hemp oil adds something really special. Top with fresh macadamia cream for a soup that's rich in texture, yet light in flavor.

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Potato, Leek, and Celeriac Soup [Vegan]

Serves

2

Ingredients

For the Soup:

  • 1 large leek, chopped
  • 1 medium-sized celeriac, peeled and cubed
  • 1 cup small round potatoes, peeled and cubed
  • A handful of spinach
  • 4 cloves of garlic
  • 4-6 cups vegetable broth
  • 1 bay leaf
  • 4 tablespoon vegan butter
  • Salt and pepper
  • Hemp oil (optional)

For the Macadamia Cream:

  • 1 cup macadamia nuts, soaked
  • Coconut vinegar or apple cider vinegar
  • Water
  • Salt and pepper
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Preparation

To Make the Soup:

  1. In a large pot, sauté the leeks and garlic for 10-15 minutes until the leeks are tender.
  2. Add the diced celeriac and potatoes and cook for another 5 minutes.
  3. Add vegetable broth and bay leaf, cover and simmer for 30 minutes.
  4. Puree with an immersion blender or regular blender until smooth.
  5. Add the spinach and pulse into the soup.
  6. Add salt and pepper to taste, drizzle with hemp oil, and top with the macadamia cream.

To Make the Macadamia Cream:

  1. Blend together the soaked macadamia nuts, a dash of vinegar, salt, and pepper, and start with a splash of water. Continue to add more water until you get the consistency that you want for the cream.


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