Celeriac, cauliflower and fennel soup Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan.

YIELD: 2L (8 CUPS)


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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, crushed or minced
  • 1 celeriac, cut into cubes (about 430 g)
  • 390 g (3 cups) cauliflower, cut into small pieces
  • 1 medium fennel bulb, roughly chopped (about 250 g)
  • 300 g (2 cups) medium potatoes, peeled and cubed
  • 1000 ml (4 cups) bouillon (chicken or vegetable)
  • 5 ml (1 tsp) salt
  • 0,5 ml (1/8 tsp) pepper

PREPARATION

  1. In a large saucepan, heat the oil. Sauté the onion for about 3 minutes. Add the garlic, celeriac, cauliflower and fennel.
  2. Cover and cook over low heat for about 10 minutes, stirring frequently.
  3. Then add the potatoes, broth, salt and pepper.
  4. Bring to a boil, cover and simmer for about 20 minutes over low heat or until the vegetables are tender.
  5. Cream in a blender and adjust seasoning to taste.
Recipe Celeriac, cauliflower and fennel soup Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This creamy soup brings together wonderful flavors that deserve to be discovered.

HEALTH TIP

Celeriac is a herbaceous tuber. It is a variety of celery whose crunchy flesh is slightly spicy. Its taste oscillates between that of celery and radish. It is as good raw as it is cooked. Low in calories and rich in vitamins and fibre, celeriac deserves to be added to our menus.