Today is December 24, Christmas is just around the corner. The time may be a bit tricky at the moment. But even alone or as a couple, you can treat yourself to something delicious at Christmas. On the fast, there is therefore still a tasty and always healthy appetizer for Christmas. Namely this vegan apple celeriac soup. It is not only quick but also easy to prepare. Can be cooked in advance and then reheated and contains seasonal ingredients. Of course, this soup can be enjoyed independently of Christmas - all winter long.
Gericht Appetizer, dinner & lunch, Soup
Küche Swiss
Keyword apple celeriac soup, vegan apple celeriac soup
Vorbereitungszeit 15 MinutenMinuten
Zubereitungszeit 20 MinutenMinuten
Gesamtzeit 35 MinutenMinuten
Portionen 4servings*
Autor Velvet & Vinegar
Kochutensilien
hand held or regular blender
Zutaten
Apple Celeriac Soup
2tbspsunflower oilorganic
1onionorganic
500gceleriacorganic
300ggala applesl* organic
200mlwhite wine* organic
400mlwater
2tspbroth powder* organic
1tspsalt* organic, optional
2tbsplemon juice*organic
100mlplant-based cream* organic
Caramelized Nuts
50gwalnutsorganic
50gcane sugar* organic
25gvegan margarine* organic
100mlwarm water
Anleitungen
Apple Celeriac Soup
Peel onion and celeriac. Finely chop onion, cut celery into bite-sized pieces.
Heat oil in a pan.
Sauté onion and celeriac in it for 2-3 minutes. Onions should not turn brown in the process.
Deglaze with white wine and simmer for another 2-3 minutes on reduced heat.
Add water, broth and salt if necessary. Cover soup and simmer on low heat.
In the meantime, peel apples, remove core and cut into bite-sized pieces. Put in lemon juice until the aaddingto the soup.
Add apple pieces to soup, if necessary also add lemon juice and simmer soup for another 10 minutes covered until apples are soft.
Puree everything in a blender to a creamy soup and season with vegetable cream. Keep soup warm in pan.
Caramelized Nuts
Put sugar in a pan and heat. Do not stir until the sugar starts to melt.
Add water and stir well. Let the water-sugar mixture boil down until it reaches a viscous consistency. Always stir well so that nothing burns.
Add margarine and nuts. Stir again until margarine is melted and nuts are evenly covered with caramel.
Let cool and arrange on top of soup as a topping.
Notizen
*As an appetizer 4 servings, as a main course 2 servings.*You can also use other apples, instead of Gala apples. If you add the lemon juice (because of the color), I would choose a rather sweet apple variety, otherwise, the soup may become a bit sour.*You can substitute your white wine with broth if you don't like wine.*for this recipe I chose broth powder. Each broth powder has a different amount of salt, so it's best to taste before adding the salt and see if there isn't enough already.*I soaked the apples in 150ml of apple juice after slicing. I took 2 tablespoons of this for the soup. If you serve the soup immediately, you can also omit the juice.*Instead of cane sugar, you can also use coconut blossom sugar or other sugar alternatives. Xylitol and erythritol are not recommended, as they only caramelize sloppily or not at all.*If you do not consume margarine, then you can leave it out.