Description
A delicious and comforting soup that combines roasted celery and potatoes for a creamy, nutrient-packed meal.
Ingredients
Scale
- 4 stalks Celery
- 2 large Potatoes
- 3 cloves Garlic, minced
- 1 Onion, diced
- 1 cup Coconut cream (optional)
- Fresh herbs (optional)
- Toasted croutons (optional)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Olive oil or Vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the celery and potatoes into chunks and place them on a baking sheet.
- Add minced garlic and diced onion to the sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Adjust seasoning to taste.
- Serve warm, garnished with a swirl of coconut cream, fresh herbs, and toasted croutons if desired.
Notes
Cut the vegetables into roughly equal sizes for even roasting. Feel free to experiment with spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, easy recipe, vegan, comfort food