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🍽️ Creamy Celery Turmeric Soup

155 kcal · 30 min · 4 servings

Ingredients

• 450 g small celeriac (1 small celeriac)
• 150 g medium potatoes (1 medium potato)
• 1 onion
• 1 clove garlic
• 1 carrot
• 30 g butter (2 tbsp)
• 1 l vegetable broth
• salt
• pepper
• 1 tsp turmeric powder
• 100 ml cooking cream (10 % fat)
• 1 box cress

Instructions

1. 1. Peel the celery and the potato.
2. 2. Cut the celery and the potato into small cubes.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Clean and peel the carrot.
6. 6. Cut the carrot into small cubes.
7. 7. Heat the butter in a pot.
8. 8. Sauté the onion and garlic for 2 minutes over medium heat.
9. 9. Add the cubes of potato, celery, and carrot to the pot.
10. 10. Sauté the vegetables for 4 minutes.
11. 11. Pour in the broth.
12. 12. Season the soup with salt, pepper, and turmeric.
13. 13. Simmer the soup for 20 minutes over low heat.
14. 14. Puree the soup with a hand blender.
15. 15. Stir in the cooking cream.
16. 16. Bring the soup to a boil again.
17. 17. Fill the soup into 4 clean, heat-resistant clip-top jars.
18. 18. Seal the jars.
19. 19. Let the jars cool down.
20. 20. Place the jars in the refrigerator until serving.
21. 21. Cut the cress from the bed.
22. 22. Heat the soup shortly before serving.
23. 23. Sprinkle the cress over the soup.

Nutrition per serving

• kcal: 155
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 13 g