Celeriac and Watercress Soup
Catherine Barclay
This is an incredibly delicate soup that, for me, was a wonderful discovery. A perfect starter for a shared meal.
Soup
- 1 med brown onion chopped
- 2 cloves garlic crushed
- 1 sml celeriac bulb peeled and diced
- 1 tbsp miso paste
- 1 cup water
- 4 cups vegetable stock
- 1½ cups watercress sprigs roughly chopped
- ⅓ cup cashew cream
Soup
Using a small amount of water or stock, add onion and garlic to a stockpot.
Add celeriac, stock and cold water. Bring to a boil. Reduce to medium-low and simmer covered for around 20 mins or until the celeriac is tender.
Remove from heat, then add watercress. Add the cashew cream, stir to combine, then heat on low for five mins.
Using a stick blender to breakdown the soup into a smooth consistancy leav
Serve with chives and a sprinkle of black pepper.
Keyword celeriac, plantbased, Soup, vegan, watercress, wfpb