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!
Servings: 5
Calories: 340kcal
Ingredients
- 500 g Celeriac or 1 large celeriac cut up
- 2 tablespoon olive oil divided
- 1 medium onion chopped
- 3 cloves garlic, crushed
- 200g of pears, cut up about 1½ / 2 pears
- 400 g butter beans, drained 1 drained tin/can equivalent
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon nutmeg
- 650 ml veggie stock
- 200 ml vegan single cream
- Salt and pepper
- Fresh Thyme / rosemary to top it)
Instructions
- Preheat oven to 200°C / 400°F / Gas Mark 6.
- Peel (using a knife) and cut up the celeriac. Drizzle with 1 tablespoon 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 tablespoon 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.
Nutrition
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