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Vegan Celeriac and Spinach Soup

Vegan Celeriac and Spinach Soup

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!

03 October, 2016
Average: 5 (2 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


120 g, chopped
Avocado oil
2 tbsp
2 cloves, minced
1, finely chopped
225 g, baby, washed
1 medium, peeled and diced
Vegetable stock
750 ml
Coconut milk yogurt
100 g
freshly ground


  • 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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