Ingredients
Celeriac
600 g
Big onion
1
Garlic
1-2 cloves
MCT oil
2 tablespoons
Dried parsley
1 teaspoon
Dried oregano
1 teaspoon
Biofood Herbal salt and pepper
to taste
Low Salt vegetable stock cube
1
Water
1,3 liter
Bay leaf
1
Cooking cream
200 ml
Preparation method
Peel the celeriac and cut it into small cubes. Then cut the onion into small pieces and crush the garlic. In a large soup pan, heat 2 tbsp MCT oil and fry the celeriac and onion in it until the onion starts to colour, about 5 minutes. Then add the garlic, parsley and oregano and fry for 2-3 minutes, stirring.
Then add the stock cube, bay leaf and water to the pan. Bring the contents of the pan to the boil and simmer over low heat for about 15 minutes with the lid on.
Once boiling, remove the pan from the heat and puree the contents with a hand blender to make a smooth soup. Then return the pan to the heat and add the cooking cream. Season with seasoning salt and pepper and heat the soup over low heat for 5 minutes.
Divide the soup among 6 small bowls and serve with fresh parsley, if desired. Let it taste great!
Products in this recipe
Good cooking with Damhert
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