This lush soup, that also happens to be vegan, is so French, so beautiful and earthy, that will make you travel to the countryside in your dream, or over dinner.
| Servings | Prep Time |
| 8 people | 10 minutes |
| Cook Time |
| 1 hour |
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This lush soup, that also happens to be vegan, is so French, so beautiful and earthy, that will make you travel to the countryside in your dream, or over dinner.
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Ingredients
- 3 medium celery roots 500 gr. peeled
- 2 small granny smith apples
- 2 leeks
- 1/2 yellow onion
- 300 gr. yellow potatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 leaf fresh sage
- fresh chives to taste
- 1 cup organic soy milk or unsweetened oat milk
- 1 clove garlic
- 1/2 stick vegan butter or butter
- 1 tbsp Extra-virgin olive oil
- salt, pepper, coconut sugar to taste
- filtered water
Servings: people
Units:
Instructions
- Peel the apples, the celery root, the leeks and the onion. Cube all the vegetables and sauté in butter and olive oil (also adding the garlic) in your pot for 5 minutes, until they are caramelized.
- Add the herbs, a teaspoon of salt, a teaspoon of coconut sugar and some pepper. You will adjust this later on and you will definitely have to add salt to taste.
- Add your milk, and then enough water to cover all the vegetables completely.
- Bring to a boil, then set to simmer and cook for 45 minutes covered with a lid and stirring occasionally. You may have to add some water (or milk) half-way through. Taste and adjust salt and sugar.
- Remove the garlic now, and puree with an immersion blender or in your Vitamix, adding more water and milk as needed to reach a velvety texture and consistency.
- Serve warm, without cheese and, in my opinion, without croutons. It's perfect as is. Welcome, beautiful autumn.
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