Vegan Celariac, Pear and Butter Bean Soup
This Vegan Celeriac, Pear and Butter Bean Soup has a savoury flavour from the celeriac, contrasted with the sweet pear, and given additional body and thickness from the white beans. Then fresh rosemary finishes it with a wintery herby taste!
- 500 g Celeriac (2 cups) or 1 Large celeriac cut up
- 2 tbsp olive oil (divided) ½ cup
- 1 medium onion (chopped)
- 3 cloves garlic, crushed
- 200g of pears, cut up ½ cup (about 1.5 / 2 pears)
- 400 g butter beans, drained 1 tin (1 cup)
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp nutmeg
- 650 ml veggie stock (2 + ¾ cup)
- 200 ml vegan single cream (¾ cup)
- Salt and pepper
- Fresh Thyme / rosemary (to top it)
Preheat oven to 200 C.
Peel (using a knife) and cut up the celeriac. Drizzle with 1 tbsp olive oil. Bake for 45 mins to an hour or until soft with some of the edges brown.
In a large pan on a medium heat, place the other 1 tbsp olive oil. Cook the onion until translucent, then add the garlic and cook for a further few minutes. Next add the cumin, coriander and nutmeg.
Add the cooked celeriac, the pear and butter beans and stir for a few minutes. Then add the veggie stock. Add the salt and pepper.
Bring to the boil. Once boiled, turn down to a simmer, with a lid on the pot.
Once the celeriac is soft, cool the soup down a little, then blitz in the blender or with a stick blender until the soup is creamy.
Add the soup back into the pan (or keep it in the pan if blending in the pan) then add the vegan single cream.
Add more salt and pepper to taste. Add a little extra water if the soup is too thick & reheat.
Serve hot with crispy fried herbs & croutons.
Calories: 340kcal | Carbohydrates: 49g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Sodium: 824mg | Potassium: 799mg | Fiber: 9g | Sugar: 13g | Vitamin A: 277IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 3mg