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Hearty almond celeriac soup

  • 4 persons
  • 40 min

Ingredients

4
  • 4 tbsp olive or coconut oil
  • 2 onions, finely chopped
  • 1 stalk celery, finely chopped
  • 1 celeriac
  • 3 cox’s or braeburn appels
  • 3 twigs of thyme
  • 2 bay leaves
  • 2 litres vegetable stock
  • 250 ml Provamel Almond Unsweetened Drink
  • 2 tbsp roasted almond flakes
  • parsley
  • pepper, salt
  • nutmeg

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preparation

40 min
  1. Heat the oil in a high cooking pot and add the onions, celery, thyme and bay leaves. Let it simmer until the onion and celery are soft.
  2. Peal the celeriac and apples in the meantime. Remove the apple core and cut in pieces of about 2cm. Add to the onion and let it stew for 5 minutes.
  3. Pour the stock over the mixture and let it simmer for 30 mins so that the celeriac can become soft.
  4. Remove the thyme and bay leaves and mix the soup. Season with pepper, salt and nutmeg.
  5. Let the soup cool a little bit and stir in the almond milk, just before serving. Garnish with some Apple cubes, almond flakes and some finely chopped parsley.

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