Sweet Potato Celery Root Soup
In the mood for a comforting soup? This vegan and dairy-free Sweet Potato Celery Root Soup is the delicious winter vegetable combination you need on cold days. Serve with a splash of plant-based heavy cream and fresh parsley for the ultimate flavour boost.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: European, International, Vegan
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 148kcal
- 2 sweet potatoes (600g / 1.87lb)
- ¼ celery root (100g / 0.22 lb)
- 1 yellow onion
- 1 garlic clove
- 2 tablespoon olive oil
- ¼ teaspoon grated nutmeg
- 800 ml vegetable stock (27 oz)
- salt and pepper to taste
Toppings (optional)
- (vegan) heavy cream
- fresh parsley
Peel the onion and garlic and roughly chop. Peel and dice the sweet potato and celery root in about 2cm (0,8 inches) cubes.
Heat olive oil in a big pot on medium heat. Add onions and roast for about a minute until fragrant, stirring frequently.
Add sweet potato, celery root and garlic and roast for another minute, stirring frequently. Season with salt, pepper, chilli flakes and nutmeg.
Pour in vegetable stock and add the bay leaf. Let cook on low to medium heat for about 25 to 30 minutes until sweet potato and celery root are tender.
Remove pot from heat and blend soup with an immersion blender until creamy.
Serve with toppings of choice and enjoy!
Serving: 1serving | Calories: 148kcal