Vegan Celeriac and Spinach Soup
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A vegan and warm soup, perfect for a winter dinner: find out how to make the vegan spinach soup served with kale chips, a tasty and healthy recipe!
03 October, 2016
ingredients
Kale
120 g, chopped
Avocado oil
2 tbsp
Garlic
2 cloves, minced
Onion
1, finely chopped
Spinach
225 g, baby, washed
Celeriac
1 medium, peeled and diced
Vegetable stock
750 ml
Coconut milk yogurt
100 g
Lemons
1
Salt
Pepper
freshly ground
Preparation
- To prepare the vegan spinach soup recipe start preaheating the oven to 180°C (160°fan)| gas mark 4.
- Spread the kale out on a baking tray and season with salt and pepper.
- Bake for 12 - 15 minutes until dry and crisp at the edges. Remove to a wire rack to cool.
- Heat the oil in a large saucepan set over a medium heat until hot.
- Add the garlic, onion, celeriac and fry for 3 minutes, stirring frequently.
- Add the stock, stir well, and cook until simmering.
- Simmer for 8 - 10 minutes until the celeriac is very tender.
- Stir in the spinach and yogurt, and then blend in a food processor until smooth.
- Return the soup to the saucepan and warm over a low heat.
- Season to taste with salt and pepper.
- Cut half the lemon into slices and reserve the other half.
- Ladle the vegan spinach soup into bowls and top with kale chips, lemon slices, and a squeeze of lemon juice.
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