Soups

Alkaline celery root ginger soup with tumeric

Name: Alkaline celery root ginger soup with tumeric
Prep time: 30 min
Total time: 30 min
Yield: For 4 servings:
Ingredients: 1 small celery root; 1 medium carrot; 1 piece of ginger, 1 cm; 3 spring onions; 1 small fennel bulb; 2 tbs Rapunzel olive oil mild, extra virgin; 1 tbs Rapunzel Vegetable bouillon, without yeast; 1 L water; 2 tbs Rapunzel cashew butter; ½ bundle coriander; 1 tbs fresh squeezed lemon juice; 1/2 tsp Rapunzel Atlantic sea salt; 1 tsp turmeric; pepper to taste; Rapunzel Gomasio

Ellen Panescu

30 Min.

For 4 servings:

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

1 small celery root
1 medium carrot
1 piece of ginger, 1 cm
3 spring onions
1 small fennel bulb
2 Olive oil mild extra virgin
1 tbs Rapunzel Vegetable bouillon, without yeast
1 l water
2 Cashew butter HIH
1 bundle coriander
1 tbs fresh squeezed lemon juice
1 Atlantic sea salt fine
1 tsp turmeric
pepper to taste

to serve:

Gomasio, sesame and sea salt, HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Clean celery root, carrot, fennel, and ginger, peel and cut everything into small pieces.
Heat the olive oil gently in a large pot and sauté all the vegetables and ginger for about 7 minutes, then add the broth and cook gently over medium heat for about 15 minutes.
Puree everything with cashew butter and cilantro.
Season with salt, pepper and lemon juice and serve with some turmeric gomasio.

USED RAPUNZEL PRODUCTS

Cashew butter HIH

Gomasio, sesame and sea salt, HIH

Olive oil mild extra virgin