Description
This soup is velvety smooth, comforting, and sweet. Made using just a couple of ingredients, it is perfect for weeknight dinners and stormy afternoons.
Ingredients
Scale
- 2 cups roughly cubed pumpkin
- 1 celeriac roughly cubed
- 4 cups vegetable broth
- 1 tbsp. olive oil
Garnishing
- Drizzle of olive oil
- Fresh ground pepper
- Parsley and cilantro to taste
- ¼ cup of some sort of sprout (radish)
Instructions
- Heat olive oil in pan over medium heat. Add cubed pumpkin and celery root. Toss in olive oil until well coated. Cook for five minutes.
- Add vegetable broth and cover. Cook over medium heat for 15 to 20 minutes. Vegetables should be tender.
- Remove from heat and let cool for 5-10 minutes. Transfer contents to blender and puree until smooth. Add water if necessary to achieve preferred thickness.
- Return to pot and reheat. Taste for salt.
- To serve, garnish with drizzle of olive oil, freshly ground black pepper, cilantro, and a pinch of fresh sprouts.
- Eat immediately.
- Prep Time: 15 mins
- Cook Time: 40 mins