This is a comfort food at it’s best. A thick porridge type of soup, which is mild in flavor, yet warming and filling.
Serving Size: 4
- 2 tablespoons vegan margarine
- 1 celeriac, peeled and chopped
- 1 large leek, white parts, sliced
- 1 medium white onion, chopped
- 1 medium large potato, peeled and chopped
- 2 cloves garlic, minced
- 3 cups vegetable bouillon
- 1/4-1/2 cup soy yogurt
- salt and pepper
- 1 medium organic apple, cored and chopped in small pieces
- 1 tablespoon vegan margarine
- splash hot chill sauce (optional garnish)
- Prepare the vegetables: peel and chop the onion, potato and celeriac, slice the leek and mince the garlic.
- Melt the vegan margarine in a large soup pot.
- Add the vegetables and cook to slightly soften. Stir well, while the vegetables are cooking so that they don’t stick or scorch.
- Add the vegetable bouillon.
- Bring the soup to a boil, then turn the heat down to a soft simmer.
- Cook until the vegetables are soft (about 20 minutes).
- While the soup is cooking, core and chop the apple, and lightly fry in a pan with vegan margarine.
- Remove when they have slightly softened but are not mushy, and drain on a paper towel.
- When the vegetables are soft, puree the soup. I use an immersion blender.
- Add the soy yogurt and blend again.
- If you want a thiner soup, add a bit more soy yogurt.
- Season with salt and pepper
- Serve the soup warm, with a splash of hot chill sauce and the fried apple pieces.