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Cauliflower and Celeriac Soup

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Cauliflower and Celeriac Soup

with yogurt, hemp seeds and garlic, parsley and Grana Padano toasted bread

Informations supplémentaires
35 min. | 454 kcal | easy | Even better the next day, Family, Vegetarian, Needs a blender | Printable version
1. Setup Preheat the oven to 400°F. Peel and cut the celeriac into small cubes. Roughly chop the cauliflower. Thinly slice the leek.
2. Cook the vegetables Heat a drizzle of oil and 1 tbsp. of butter to taste in a large pot over medium-high heat. Cook the leek, cauliflower and celeriac for 3-4 minutes. Add salt and pepper.
3. Add the broth Add the broth cube and 3 2P | 5 3P cups of water. Bring to a boil. Cover and cook for 18-22 minutes over medium-low heat until the vegetables are tender.
4. Bake the bread While the soup simmers, chop the garlic and parsley. Place the garlic and half of the parsley in a bowl with a generous drizzle of oil. Brush the slices of bread with this mixture then place the bread on a baking sheet lined with baking paper. Garnish with the Grana Padano. Bake the bread in the oven for 7-9 minutes until browned.
5. Blend the soup When the vegetables are tender, use a blender to reduce everything to a homogeneous soup. Adjust the seasoning to taste. Add water or milk as needed to adjust the texture of the soup to your liking.
6. Plate your dish Garnish the soup with the yogurt, remaining parsley and hemp seeds. Serve with the bread. Bon appétit!
400gCeleriac
0.5unitCauliflower
1unitVegetable Broth Cube(s)
1unitGreek Yogourt 2%
1unitLeek(s)
4unitMultigrain Bread
2unitGarlic Clove(s)
30gGrana Padano Cheese
1unitFresh Italian Parsley
15gHemp Seeds
What you need sheet pan, pot, hand blender, bowl
454 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 67g
22%
fat 12g
18%
cholesterol 15mg
5%
fiber 12g
48%
protein 24g
saturated 4g
20%
sodium 1603mg
67%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg