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Cauliflower, broccoli and celeriac soup

This cauliflower, broccoli and celeriac soup is ideal for those who are on  a diet or look after their health. It’s vegan, low-carb and low-cal, yet filling, healthy and tasty. Serve it with bread or rice, according to your diet. For a vegetarian version you can add some crumbled feta cheese or a spoonful of crème fraîche.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 shallots
  • 1 clove of garlic
  • 2 celery
  • 1 Tbsp olive oil
  • 1 tsp caraway seeds
  • ½ head cauliflower
  • ½ head broccoli
  • 1 small celeriac
  • 500 ml vegetable stock
  • To serve: crumbled feta or crème fraîche , apple cider vinegar

Method
 

  1. Finely chop the shallots, celery and garlic, then cut the broccoli and cauliflower into chunks. Peel the celeriac and dice.
  2. Heat oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic & caraway seeds and cook for another minute.
  3. Add all chopped veggies and sauté for another 5 minutes.
  4. Add the stock, bring to a boil, then simmer 10-15 minutes until the veggies are tender.
  5. Turn off the heat.
  6. Using a stick blender, pulse until you get a smooth, silky soup.
  7. Add more stock if it’s too thick.
  8. Serve warm with crumbled cheese, crème fraîche or apple cider vinegar.