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🍲 Creamy Root Vegetable Soup with Roasted Cubes

380 kcal · 30 min · 4 servings

Ingredients

• 250 g Celery (or Kohlrabi)
• 200 g Potatoes
• 1 Onion
• 20 g Ginger (1 piece)
• 2 tbsp Coconut oil
• 500 ml Vegetable broth
• 2 Carrots
• Salt
• Pepper
• 0.5 tsp Turmeric powder
• 125 ml Coconut milk
• 1 pinch Cayenne pepper

Instructions

1. 1. Clean the celery, potatoes, onion, and ginger.
2. 2. Peel the potatoes, onion, and ginger.
3. 3. Cut the celery, potatoes, onion, and ginger into small pieces.
4. 4. Take 50 grams of the celery pieces.
5. 5. Cut these 50 grams of celery into small cubes.
6. 6. Set the celery cubes aside.
7. 7. Heat one tablespoon of oil in a pot.
8. 8. Sauté the onion and ginger until translucent.
9. 9. Add the remaining vegetables to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. Deglaze the vegetables with the broth.
12. 12. Cook the soup over medium heat for about 15 minutes until the vegetables are soft.
13. 13. Peel the carrots.
14. 14. Cut the carrots into small cubes.
15. 15. Heat one tablespoon of oil in a frying pan.
16. 16. Fry the carrot and celery cubes in the pan for 7 minutes.
17. 17. Season the cubes with salt, pepper, and turmeric.
18. 18. Puree the soup with the coconut milk using a hand blender until creamy.
19. 19. Season the soup with salt, pepper, and cayenne pepper to taste.
20. 20. Place the roasted vegetable cubes over the soup.
21. 21. Serve the soup.

Nutrition per serving

• kcal: 380
• Protein: 7 g · Fett/Fat: 25 g · Carbs: 30 g