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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: Austrian, European
Diet: Gluten Free, Low Calorie, Vegan
Servings: 4
Calories: 153kcal
- 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
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.
- 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.
Serving: 1bowl | Calories: 153kcal