Celery-Apple Soup

Ingredients for 4 servings

For the celery-Apple soup

  • 380 g of celeriac – peel and cut into large pieces
  • 4 spring onions – Green, cut fine and set aside; the White crushing of coarse
  • 220 g Apples – something cut into very small cubes for the garnish, the Rest peel and coarsely chop

Liquid ingredients and spices

  • 1 Ltr. Vegetable broth
  • 200 ml soy cream
  • 1 ½ TBSP organic Margarine, vegan
  • 1 TBSP hazelnut or Almond butter
  • 1 TBSP Apple cider vinegar
  • 1 Msp. Nutmeg powder
  • 1 Msp. Cinnamon powder
  • 1 Bay leaf
  • Crystal salt
  • Pepper from the mill


Preparation time about 15 minutes cooking/baking time approx. 20 minutes

The Margarine in a saucepan, heat it and fry the celery, the White of the onions and the Apples, about 6 Min. stewing.

Then add the vegetable stock, a little salt, the Bay leaf and bring to a boil. With nutmeg and cinnamon for approx. 20 Min seasoning and the soup. simmer.

Now remove the Bay leaf and the soup in a blender until smooth. Then back into the saucepan and bring to the boil again. Soy cream, Hazelnut, and Apple cider vinegar, stir and season with salt and pepper.

The celery-Apple soup in bowls and top with the Apple dice and the spring onion green sprinkled serve.

Nutritional values per Serving

  • Calories: 254 kcal
  • Carbohydrates: 17 g
  • Protein: 4 g
  • Fat: 18 g