Vegan creamy potato and celeriac soup

Vegan creamy potato and celeriac soup with celeriac, potatoes, almond butter and marjoram – creamy, mild and easy for everyday cooking, with parsley and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 290 kcal per serving
• Protein: 5 g
• Fat: 11 g
• Carbs: 42 g

Ingredients

• 400g floury potatoes
• 300g celeriac
• 800 ml homemade vegetable stock (no yeast extract)
• Sea salt
• 2 tbsp white almond butter
• Fresh parsley
• 1 tsp dried marjoram
• Good-quality olive oil for garnishing

Method

You’ll need: saucepan · high-speed blender · stick blender · chopping board · knife · wooden spoon · ladle

1. Wash, peel and roughly chop the potatoes and celeriac. Wash and finely chop the parsley.
2. Put the potatoes and celeriac in a pan with the vegetable stock and cook until tender. Add the marjoram and a little sea salt.
3. Stir in the almond butter and blend everything until smooth with a stick blender or a high-speed blender. Add a little more vegetable stock if you want it creamier.
4. Taste the soup and gently reheat it. Stir some of the parsley straight in.
5. If you like, loosen the consistency with a little hot water or stock. That makes the soup especially velvety.
6. Ladle into bowls, sprinkle with parsley and finish with good-quality olive oil. Serve straight away.

Good to know

A soup like this is pure comfort. It's mild and creamy, and just right when you need something warm and easy.

Swaps

Almond butter → cashew butter (similarly creamy, usually a little milder in flavour) | Parsley → chives (fresh herby note, also provides plant compounds) | Marjoram → thyme (savoury and herby, a classic kitchen herb) | Olive oil → avocado oil (mild, with monounsaturated fatty acids)

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

Contains tree nuts (almond butter) and celery (celeriac). Usually suits children well if mildly seasoned and finely blended; during pregnancy it's generally fine as long as all ingredients are fresh and cleanly prepared.

Frequently asked questions

What's in celeriac, nutritionally?

Celeriac mainly provides potassium, some vitamin K and fibre. It also contains various plant compounds and, once cooked, has a mild, nutty celery flavour.

Is the almond butter just there for creaminess or for nutrients too?

Both. Almond butter brings unsaturated fatty acids, vitamin E and minerals such as magnesium, and it makes the soup rounder and smoother.

Why do potatoes work so well in this soup, nutritionally?

Potatoes provide complex carbohydrates, potassium and some vitamin C. The amounts can vary slightly depending on variety and storage.

Is parsley more than just a garnish?

Yes, parsley contains vitamin C, vitamin K and various plant compounds, among others. In small amounts it's mainly about flavour, but it adds a few nutrients to the soup too.

What should you know about the celery in this soup?

Cooked celeriac often tastes milder than raw. If you have a celery allergy, avoid it completely.

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