• Home
  • Soups
  • Cream of Celery Soup with Almond Milk
0 0
Cream of Celery Soup with Almond Milk

Share it on your social network:

Or you can just copy and share this url

Ingredients

500 g Celery root
400 ml Vegetable stock or beef
600 ml Almond milk
2 cloves Garlic
1/2 of Onion
3 tbsp Sunflower oil
3 tbsp Wheat flour
1 tbsp Cashew mousse heaped, optionally
to taste Salt
to taste White pepper

Cream of Celery Soup with Almond Milk

  • 50 min
  • Medium

Ingredients

Directions

Share

This cream of celery soup is a restaurant dish, although not every restaurant serves such a tasty soup! It’s smooth, creamy and fragrant!

The recipe makes a vegan variation though you can also use beef broth instead if you like – it will enrich this soup.

I highly recommend add unsweetened cashew mousse – you can find it in vegetarian food shops/departments in supermarkets. It makes this soup more creamy in consistency, slightly sweet and nutty.

Though the soup is great without the mousse as well!

This diverse cream of celery soup will amaze you and your loved ones!

Enjoy!

(Visited 144 times, 1 visits today)

Steps

1
Done
10 min

PREPARE VEGETABLES

Cut the onion into small cubes. Cut the garlic into slices.
Peel the celery and cut into large cubes and some into small cubes for garnish (approximate yield 2 tbsp of small cubes).

2
Done
15 min

ROAST VEGETABLES

In a pot, heat some oil over low heat. Cook the onion and garlic until soft for about 10 min.
Add the celery (large cubes), combine well so that it is covered in oil. Add flour and combine again. Cook everything together for a few min.

3
Done
15 min

BOIL VEGETABLES

In a separate pot, heat 400 ml broth and 400 ml almond milk until warm. Add them in bathes to the vegetables and combine. Increase the heat to high and bring to a boil. As soon as it boils, reduce the heat and simmer until the celery is soft (for about 15 min).

4
Done
5 min

PREPARE GARNISH

Roast the small celery cubes over high heat in oil until golden brown. Transfer onto kitchen paper to get rid of excess oil.

5
Done
3 min

BLEND

As soon as the celery is soft, blend the soup. Add some more warm almond milk to adjust the consistency. This soup is usually not very thick.
Return the soup to the pot. Warm it up, add the cashew mousse and combine well.

6
Done
2 min

SERVE

Pour into serving bowls and garnish with the toasted celery.

previous
Asian-Style Marinated Salmon with Easy Grain and Vegetable Salad
next
Asparagus Risotto
previous
Asian-Style Marinated Salmon with Easy Grain and Vegetable Salad
next
Asparagus Risotto

Add Your Comment