Recipe

First course

Vegan Celeriac and Spinach Soup

By FDL

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Vegan Celeriac and Spinach Soup
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A vegan and warm soup, perfect for a winter dinner: find out how to make the vegan spinach soup served with kale chips, a tasty and healthy recipe!

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

Vegan Spinach Soup Recipe with Celeriac and Kale Chips

To prepare the vegan spinach soup recipe start preaheating the oven to 180°C (160°fan)| gas mark 4.

Spread the kale out on a baking tray and season with salt and pepper.

Bake for 12 - 15 minutes until dry and crisp at the edges. Remove to a wire rack to cool.

Heat the oil in a large saucepan set over a medium heat until hot.

Add the garlic, onionceleriac and fry for 3 minutes, stirring frequently.

Add the stock, stir well, and cook until simmering.

Simmer for 8 - 10 minutes until the celeriac is very tender.

Stir in the spinach and yogurt, and then blend in a food processor until smooth.

Return the soup to the saucepan and warm over a low heat.

Season to taste with salt and pepper.

Cut half the lemon into slices and reserve the other half.

Ladle the vegan spinach soup into bowls and top with kale chips, lemon slices, and a squeeze of lemon juice.

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