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🍲 Creamy Vegan Celery Soup

140 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• celery root 1 pc.
• lemons 1 pc.
• oil 2 tbsp
• dry white wine 100 ml
• vegetable broth 800 ml
• salt pinch
• black ground pepper pinch
• almonds, sliced 4 tbsp
• fresh parsley 20 g
• soy drink 200 ml

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into coarse cubes.
2. 2. Wash the celery thoroughly and peel it. Cut the celery into cubes as well.
3. 3. Cut the lemon in half and squeeze out the juice.
4. 4. Heat the oil in a pot over high heat.
5. 5. Sauté the onions and celery for about 2 minutes.
6. 6. Deglaze the mixture with wine.
7. 7. Let the mixture come to a brief boil.
8. 8. Add the vegetable broth to the pot.
9. 9. Season the soup with salt and pepper.
10. 10. Bring the soup to a boil.
11. 11. Reduce the heat to medium and simmer the soup covered for about 20 minutes.
12. 12. Heat a non-stick pan over medium heat without adding extra fat.
13. 13. Toast the sliced almonds in the pan for about 2 minutes.
14. 14. Wash the parsley thoroughly.
15. 15. Dry the parsley well.
16. 16. Pick the parsley leaves off the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Pour the soy drink into the pot with the soup.
19. 19. Puree the soup finely using a hand blender.
20. 20. Season the soup to taste with salt, pepper, and the lemon juice.
21. 21. Divide the soup among the plates.
22. 22. Garnish the soup with the chopped parsley and the toasted sliced almonds.

Nutrition per serving

• kcal: 140
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 18 g