Almost every day for breakfast I eat soup and a sandwich even though this menu is more suitable for lunch. I prefer it like this because I can experiment with soups and have diversity. Also this means that I eat more veggies and less cheese and bread.
It’s a very easy recipe to make and the taste is so good. For spices I’ve decided to add tarragon and it was a great choice. Sprinkling a few pumpkin seeds on top gave it an extra texture and a little bit of fat. I don’t usually add fat in my soups because I don’t feel it’s needed.
Instead of pumpkin seeds, you can add sunflower seeds, eventually one of those mixes of nuts and seeds that are spiced. That will lift the dish up. Alternatively, you can make your own spiced seeds, by coating them with the spices you fancy, from crushed black pepper to, well, anything you fancy.
Ingredients for 4 servings of Celeriac soup:
– 1 pack of celeriac
– 1 small potato
– 1/2 teaspoon of tarragon
– 1/2 teaspoon of sea salt
– pumpkin seeds
Boil the celeriac and the potato for approximately 15 minutes. As it will be blended it doesn’t matter if it has a crunch, so you can even boil it for a shorter time.
Transfer the vegetables in the blender and blend them. Now is time to add the spices and blitz again, so they incorporate. And more boiling water, until the celeriac soup reaches exactly the consistency you are looking for.
The celeriac soup is ready to be enjoyed. It took 2 minutes to blend. Put it in the bowl and sprinkle the pumpkin seeds on top. This soup would be amazing with a hot sandwich for lunch or as a light dinner. It is filling and delicious, so do try it if you like the taste of celeriac.