← All recipes

🍽️ Spicy Celery Cream Soup with Ginger

285 kcal · 30 min · 4 servings

Ingredients

• 400 g celeriac
• 150 g floury potatoes
• 1 shallot
• 1 clove of garlic
• 1 yellow bell pepper
• 2 tbsp butter
• 1 tbsp freshly grated ginger
• 0.5 tsp curry powder
• 800 ml vegetable broth
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 1 tsp horseradish (jar)
• colorful pepper (crushed)
• sprig of marjoram

Instructions

1. 1. Peel the celery, potatoes, shallot, and garlic.
2. 2. Dice the peeled vegetables into small pieces.
3. 3. Wash the bell pepper thoroughly.
4. 4. Halve the bell pepper and remove the core.
5. 5. Cut the cored bell pepper into bite-sized pieces.
6. 6. Heat butter in a pot.
7. 7. Add all the prepared vegetables to the hot butter.
8. 8. Sauté the vegetables for 1 to 2 minutes until they lose their color.
9. 9. Stir in the ginger and curry powder with the vegetables.
10. 10. Pour in the vegetable broth.
11. 11. Add the cream to the soup.
12. 12. Simmer the soup on low heat for about 20 minutes until the vegetables are tender.
13. 13. Puree the soup finely with an immersion blender.
14. 14. Optionally pass the soup through a sieve for an even smoother texture.
15. 15. Simmer the soup further if it is too thin for your liking.
16. 16. Add more broth if the soup is too thick.
17. 17. Season the soup with salt and pepper to taste.
18. 18. Stir in horseradish to add a spicy kick.
19. 19. Fill the finished soup into bowls.
20. 20. Garnish the soup with colorful pepper and marjoram.
21. 21. Serve the soup hot.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 25 g