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Vegan Apple Celeriac Soup with Caramelized Nuts

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 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 35 Minuten
Portionen 4 servings*
Autor Velvet & Vinegar

Kochutensilien

  • hand held or regular blender

Zutaten

Apple Celeriac Soup

  • 2 tbsp sunflower oil organic
  • 1 onion organic
  • 500 g celeriac organic
  • 300 g gala applesl* organic
  • 200 ml white wine* organic
  • 400 ml water
  • 2 tsp broth powder* organic
  • 1 tsp salt* organic, optional
  • 2 tbsp lemon juice* organic
  • 100 ml plant-based cream* organic

Caramelized Nuts

  • 50 g walnuts organic
  • 50 g cane sugar* organic
  • 25 g vegan margarine* organic
  • 100 ml warm 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.