Vegan Celeriac and Asian Pear Soup with Crispy Sage
Soup Lovers
Autumn and winter is a season of the year that some people like and some people may not, but I have to say I personally love it. I always feel it’s a time for a change, cleaning out the old and bringing in the new. I like to watch how everything is changing in nature too, if you walk into the forest or park you smell of trees you can feel the atmosphere.
It’s fantastic to get outside, clear my mind and get lots of inspiration not just for food but for myself personally. For me, the forest is like a massive charger, usually, after walking I feel so revitalized with fresh ideas and a clean head 🙂 The reason why I mention this little story is because one weekend in October this year, I visited a forest close to Hever Castle, which is a beautiful location in Kent, UK. Whilst walking with my friend I started writing this recipe for a nice, warm, typically autumnal or wintery season Vegan Celeriac and Asian Pear Soup with Crispy Sage. If you are a soup lover like me, I’m sure you’ll love this recipe and you’ll be surprised at how yummy this combination is.
Again, Vegan Celeriac and Asian Pear Soup with Crispy Sage it’s easy to make like https://greenrabbitkitchen.com/celeryhazelnutbroccoli-soup/, and you will spend the maximum of 50min of your time and lunch, dinner or starter can be ready.
I will appreciate your feedback on this dish.
Ingredients:
1kg organic celeriac
2 banana shallots (12g)
1 potato (300g)
500g Asian pears
30g fresh sage (if you are sage lover add more)
1 teaspoon paprika powder
1 teaspoon nutmeg powder
1 teaspoon clove powder
1600ml water with organic vegetable stock or homemade
Cooking oil + vegan butter
Salt & pepper
Vegan Celeriac and Asian Pear Soup with Crispy Sage
: Healthy Benefits Meal
: Low Fat Meal
: Easy To Make It
: Perfect for Family Lunch or Dinner
: Low-Cost Ingredients
: Friendly for Your Vegan Fitness Diet
: Delicious and yummy
First, peel the celeriac and chop into nice chunks, peel the shallots and potatoes cut these into similar sized chunks. Next, peel the Asian pears and cut them into halves, removing the seeds. Put all the ingredients into your cooking pot with cooking oil (I used olive oil). Add the sage leaves, cloves, nutmeg, and paprika powder and braise all of it for about 10 min. Then, add the water with stock and cook till soft. Finally, your soup is ready for your food processor. Add 35g of vegan butter then mix it all together with your handheld kitchen blender and add salt & pepper as you like. Calories and Fat are measured per person...
Ingredients
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