Vegan zucchini-celery soup

Ohh well. Autumn is here. It has been raining heavily and the weather got chilly. What can be more warming for the heart than some hot soup?

I enjoy creative cooking and simply mix and match what I find in the fridge. It’s a good way to avoid waste. So today’s quick comfort food was made of greens: courgette, celery and leeks.

For thicker and creamier texture I added some potatoes.

I spiced up the veggies with some garlic, nutmeg, dill and black pepper not only for the taste but for their health benefits. I live with endometriosis so all anti-inflammatory vegetables, spices and herb are a great boost to my food.

I roasted them to enhance the taste and bring out the aroma of the spices, then cooked for a bit to make the vegetables softer. Finally I added some plant-based cream. I really love Oatly. I prefer to use oat especially because I think it is one of the most sustainable between the non-dairy products. It doesn’t have to travel from far, easy to grow locally and not so controversial than soy in terms of hormonal balance.

I topped with some roasted pumpkin seeds and pumpkin seed oil. Pumpkin seed oil is traditionally made in the part of Hungary where I am from. It is also called green liquid gold. We have pretty awesome pumpkin festivals too where you can find the best quality stuff. Culinary treasure-hunt.

Vegan zucchini-celery soup

Hajnal Ohh well. Autumn is here. It has been raining heavily and the weather got chilly. What can be more warming for the heart than some hot soup? I enjoy creative… Dinner vegan zucchini celery soup European Print This

Serves: 4 Prep Time: 5 min. Cooking Time: 15 min. 15 min.

Nutrition facts: 200 calories 20 grams fat

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Ingredients

1 big zucchini

3 celery stalks

1 leek

1 medium potato

250ml non-dairy cream

3 garlic cloves

pinch of nutmeg

half handful of dill

salt

pepper

 

Instructions

1. Roast the chopped vegetables on a tablespoon olive oil. Start with the celery and the potato. After few minutes add leeks, garlic, zucchini. 
2. Add herbs and spices and turn them couple of times to release the aroma. 
3. Add water to cover the vegetables and cook it for 10 min.
4. When veggies are softer, add the cream and bring it to boil once. 
5. Put all in a blender and blend till its smooth and creamy.
6. Sprinkle some roasted pumpkin seed, drizzle with pumpkin seed oil. Serve with some toasted sourdough bread.

Bon Appetite! Enjoy!