Sprouted Fig (The Smoothie Lover)
October 15, 2015
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Creamy roasted vegetable soup with beans and thyme. Vegan.

Cremet knoldselleri og blomkålssuppe med bønner og timian. Vegansk. 

Creamy roasted vegetable soup with beans and thyme. Vegan.

I am writing this post from a lovely summerhouse at Mallorca overlooking the sea. I have a wonderful grand mother who has invited my entire lovely family to this beautiful island. Unlike our other family trips (which had Jordan, Turkey and Morocco as destinations) we are just staying the same place and then go for day trips. It’s great. The big house has become our little family fort for a week and it’s so cosy running around between the rooms (I share a room with my sweet 8-year-old cousin – so wonderful), sit and talk on the patio, play board games in the big common room and cook in shifts in the small kitchen. Rather like being on a summer camp.

Jeg sidder i skrivende stund I et skønt sommerhus på Mallorca med udsigt over havet. Min dejlige mormor har igenigen inviteret hele familien på tur. Modsat vores andre fælles ferier (der gik til Tyrkiet, Jordan og Marokko) bor vi denne gang et fast sted og tager på dagsture. Det er så hyggeligt. Det store sommerhus er blevet vores fælles hjem, og der er intet skønnere end at rende rundt fra værelse til værelse (jeg ar fået æren af at dele værelse med min søde kusine på 8), snakke lange snakke på terrassen mens man kigger ud over havet, spille brætspil i den store fælles stue og lave mad på hold i det lille køkken. Her er lejrtursstemning og det er dejligt.

Creamy roasted vegetable soup with beans and thyme. Vegan.

It’s wonderful to be able to stretch the summer a little longer by going here – it’s as warm as Danish summer. Today, however it’s rather gray, so we are relaxing at home, and will go to the town Inca later. The gray weather reminded me of this lovely soup I made just before I went to Mallorca. So comforting and very filling due to the white beans – a perfect autumn meal.

Det er dejligt sådan at kunne trække sommeren lidt længere ved at tage til Mallorca – her er som god dansk sommer. Lige akkurat i dag er det dog lidt gråt, så vi hygger hjemme, tager ind til Inca senere, og jeg tænker på denne dejlige suppe jeg lavede, inden vi tog af sted. Så skøn og dejligt mættende pga. bønnerne – et skønt efterårsmåltid.

Creamy roasted vegetable soup with beans and thyme. Vegan.

Originally I wanted to roast the vegetables in the oven, but I was lazy and decided just to roast them in the pot. The result was amazing – and there’ll be much less dishes to do and no oven to preheat and all that stuff. Hehe, I’m impatient I know.

I served it with Green Kitchen Stories’ gluten free vegetable buns – they are amazing.

Grøntsagerne er ristet på panden i stedet for i ovnen, hvilket betyder mindre opvask og mindre tid – hehe, jeg er så utålmodig, jeg ved det…

Jeg serverede suppen med Green Kitchen Stories’ glutenfrie grøntsagsboller – så godt!

Roasted Celeriac and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Creamy roasted vegetable soup with beans and thyme. Vegan.

Ingredients

  • 2 tbsp. coconut oil
  • 1 onion
  • 2 garlic cloves
  • 1 medium celeriac
  • 1 medium head of cauliflower
  • 2 ½ cup boiling water
  • 1 can of white beans or chickpeas (I used butter beans)
  • 1 handful thyme
  • ½ cup plant milk (or more water)
  • Sea salt and black pepper to taste

Instructions

  1. Heat up the oil in a large saucepan. Chop the onion and garlic and fry for 5 minutes.
  2. Cut the celeriac and cauliflower into small chunks (the smaller they are the shorter the cook time will be). Roast/fry for 10 minutes. Pour over the boiling water and bring it to the boil. Cover and let simmer for approx. 20 minutes. (depending on the size of the veggie chunks).
  3. Once the vegetables are tender transfer everything to a blender (or use an immersion blender). Add in the beans and thyme and blend until completely smooth (approx. 3 minutes).
  4. Pour back into the pan and add in the plant milk until you reach the desired consistency and season with salt and pepper.
  5. Serve right away or keep in the refrigerator for up to 4 days. The soup freezes well.
http://sproutedfig.com/roasted-celeriac-and-cauliflower-soup/

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4 responses to “Roasted Celeriac and Cauliflower Soup”

  1. I love how pure white this soup is! These photos are so beautiful, so light, airy and summery! So glad you’re having a great time in Mallorca <3 it sounds like lots of fun.

  2. Wonderful recipe, I adore the colour of the soup! Haven’t had a celeriac soup since I was small, now I’m definitely gonna make some :)
    Enjoy your holiday!!!

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