500 g celeriac
300 g cauliflower
200 g potatoes
5-7 garlic cloves
2 tbsp estragon/tarragon
salt and black pepper
olive oil, for frying
1/2 l almond milk
1 l water
250 ml oat cream
1 tbsp nutritional yeast
Clean, peel and cut the vegetables, onion and garlic coarsely.
Fry it for a bit in a large stock pot.
Add almond milk, water, oat cream, tarragon, salt and pepper. Once it has been brought to boil let it simmer for 40 minutes. Take the pot off the stove and sprinkle over the nutritional yeast.
Blend the soup until it’s smooth with an immersion blender. Season to taste. If you’d like the soup to be even smoother pour it to a blender and blend until silky.
I like to drizzle a bit of basil or coriander oil on the soup. Sprouts and seeds elevate the experience as well.
If you are one of those that avoid potatoes you can use more of celeriac and cauliflower instead.
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