Creamy Vegan Celeriac & Cauliflower Soup
Makes about 1.5L (or 2 almost full 750ml mason jars) of soup.
1 Celeriac root
1 Head of cauliflower, medium sized
3 Carrots, medium sized
6 Stalks of celery, medium sized
1/2 Spanish onion
2 clovers Garlic
4 cups Vegetable broth, unsalted
2 tsp Sea salt (may need more, to taste)
10 Sprigs of fresh thyme, stems removed
1 tsp Sage, dried (powder)
1/2 tsp Fennel, ground
2 tbsp Apple cider vinegar
1 tbsp Grapeseed oil
Roughly chop all vegetables. Cut the onion, carrot and celery into smaller (1-2 cm pieces). The cauliflower and celeriac can be larger. In a large pot add oil. Over med-low heat the onions, carrots and celery and salt for about 5 minutes. Be careful not to burn the onions. Crush garlic clove under a knife (use the flat side of the knife and a cutting board (check out this handy youtube video if you don’t know what I mean). Add smashed garlic to pot. Cook for another minute until you can smell the garlic, again be careful not to burn it. Keep the temp low.
Add celeriac and cauliflower. Stir to combine and heat over medium heat for another couple minutes. Add broth. Vegetables should be submerged in broth. If you need more broth, add more, this recipe is very forgiving. Bring to a boil and then turn down to a simmer. Simmer until carrots and celeriac are soft (they’ll cook the slowest). Once all veg are soft turn off heat. Blend until smooth with a submersion blender. You can also pour into a stand-up blender and puree that way.
Add seasoning and vinegar. Mix well. Enjoy!
Mine is pretty thick but I prefer it that way. You can add more broth to thin it out.