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White Wine Celery Root Soup
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4 from 2 votes

White Wine Celery Root Soup

Creamy and flavourful, this White Wine Celery Root Soup is for when you need a comforting bowl. The vegan soup comes with lots of flavour and nourishes from within.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Austrian, European
Diet: Gluten Free, Low Calorie, Vegan
Servings: 4
Calories: 153kcal
Author: Yvonne

Ingredients

  • 1 celery root (about 450g/1lb)
  • 1 yellow onion
  • 1 garlic clove
  • 2 tablespoon olive oil extra virgin
  • 100 ml dry white wine (3.4 oz)
  • 800 ml vegetable stock (27 oz)
  • ½ teaspoon ground caraway
  • ¼ teaspoon ground nutmeg
  • salt and pepper to taste

Topping:

  • parsley oil (see recipe notes)
  • croûtons

Instructions

  • Peel and dice celery root in about 2,5 cm (1 inch) sqaures as well as onion and garlic.
  • Heat olive oil in a large pot. Put in onions and roast over medium heat for about a minute. Add celery root, garlic and spices and sauté for a couple minutes, stirring regularly.
  • Pour in the white wine and let cook shortly over high heat. Add the vegetable stock, bring to a boil again and let cook on low heat for about 20 minutes, until the celery root is tender.
  • Remove from heat and use an immersion blender to purée the soup. If it is too thick, pour more vegetable stock in and blend again. Season to taste.
  • Serve with parsley oil, crunchy croutons and enjoy.

Notes

  • How to make parsley oil: Take a handful of parsley and roughly chop. Blend with extra virgin olive oil until combined.
  • This is a great recipe for meal prep. If not eaten right away it keeps in the fridge for up to 3 days. You can also freeze and reheat it for a quick lunch or dinner.

Nutrition

Serving: 1bowl | Calories: 153kcal