Roasted Celeriac Soup with Crunchy Umami Seed Sprinkle

Serves 4 people
Prep 60 mins
Easy to prepare

Veggie Food Joe says: This soup proves simple ingredients can be seriously delicious. Roasted celeriac brings a deep, nutty sweetness, potatoes make it silky smooth, and the real star is the crunchy umami seed topping– toasted with nutritional yeast, liquid aminos and smoked paprika for that salty, savoury kick.

Recipe tip: Seed topping - Perfect sprinkled over soups, salads, avocado toast or roasted veg… so make extra.

Roasted Celeriac Soup

What you’ll need:

Crunchy Umami Seed Sprinkle

• 120g sunflower seeds

• 120g pumpkin seeds

• 60g sesame seeds

• 60g linseeds

• 3 tbsp Marigold Liquid Aminos

• 1 tsp smoked paprika

• 3 tbsp Marigold Engevita Nutritional Yeast

Roasted Celeriac Soup

• 1 large celeriac (or 2 small), peeled and cubed

• 2 tbsp olive oil

• A few sprigs thyme

• 500g potatoes, peeled and cubed

• 1 leek, sliced

• 1 onion, sliced

• 2 cloves garlic, chopped

• 1 litre water

• 4 tsp vegetable stock Marigold Bouillon

• 200ml oat milk

• Salt and pepper

Garnish

• Pea shoots

• Reserved roasted celeriac cubes

• Crunchy seed sprinkle

• Wild garlic pesto

Crunchy Umami Seed Sprinkle

How to do it:

1.  Roast celeriac with 1 tbsp olive oil, thyme, salt and pepper at 180°C for 30–35 mins until golden.

2. Cook leek, onion and garlic in remaining olive oil until soft.

3. Add potatoes, stock & water. Simmer 10 mins until tender.

4. Stir in roasted celeriac & oat milk, then blend until silky smooth. Add more water if needed

5. Toast seeds with liquid aminos & smoked paprika at 180°C for 8–10 mins. Cool, then mix with (nooch) nutritional yeast.

6. Serve topped with pesto, roasted celeriac cubes, crunchy seeds & pea shoots.

7. Save this one for cosy soup days 🥣

   #celeriacsoup #veganrecipes #saladtoppers #veganfood #souprecipe

This recipe is made by Veggie Food Joe in collaboration with Marigold Health Foods. Thank you Joe😊

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