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🍲 Creamy vegan apple celery soup with crunchy chestnuts and pumpernickel

314 kcal · 30 min · 4 servings

Ingredients

• celery root 500 g
• onions, yellow 1 pc.
• apples, red 1.5 pc.
• oil 1 tbsp
• vegetable broth 600 ml
• oat cream 200 ml
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch
• celery stalks 3 pc.
• pumpernickel 2 slices
• chestnuts - peeled 50 g
• margarine, vegan 1 tbsp
• thyme, fresh 2.5 g

Instructions

1. 1. Heat a pot.
2. 2. Peel the celeriac, the onion, and one apple.
3. 3. Core the apple.
4. 4. Cut the celeriac, the onion, and the apple into coarse cubes.
5. 5. Heat oil in the pot.
6. 6. Sauté the onion cubes in the oil until translucent.
7. 7. Deglaze the onions with broth.
8. 8. Add the celeriac cubes.
9. 9. Bring the mixture to a boil.
10. 10. Add the apple cubes.
11. 11. Cook the soup on low heat for about 30 minutes until soft.
12. 12. Puree the soup until smooth.
13. 13. Stir in the oat cream.
14. 14. Season the soup with salt, pepper, and nutmeg.
15. 15. Cut the celery stalks into coarse pieces.
16. 16. Core the remaining half apple.
17. 17. Cut the half apple into cubes.
18. 18. Set aside the celery and the apple.
19. 19. Cut the pumpernickel into even cubes.
20. 20. Quarter the chestnuts.
21. 21. Heat margarine in a pan.
22. 22. Fry the chestnuts and pumpernickel cubes until crispy.
23. 23. Add the celery stalks and apple cubes to the pan.
24. 24. Toss the ingredients briefly.
25. 25. Pluck thyme leaves.
26. 26. Add the thyme to the pan.
27. 27. Fill the soup into deep plates.
28. 28. Garnish the soup with the topping.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 314
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 43 g