Celeriac soup


500 g celeriac

300 g cauliflower

200 g potatoes

1/2 onion

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

To make the herb oil for topping simply put 4 tbsp of lemon oil and a handful of basil or coriander in a blender and let it run until smooth. If you don’t have lemon oil you can use olive oil and 1 tbsp of lemon juice instead.


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.

The recipe is sponsored by Ecospira and Oatly.

If you are one of those that avoid potatoes you can use more of celeriac and cauliflower instead. 

The recipe is sponsored by Ecospira and Oatly.

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