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Sweet Potato Celery Root Soup
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4 from 1 vote

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
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: European, International, Vegan
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 148kcal
Author: Yvonne

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1serving | Calories: 148kcal