Everyday cooking
Celeriac Soup
Celeriac Soup is the perfect cozy meal! Velvety and smooth with fantastic taste featuring Violife Grill Me! and VIOBLOCK. Enjoy winter favourites!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 200 g Violife Mediterranean Style Grill me
- 75 g Violife VIOBLOCK
- 3 shallots, chopped
- 2 garlic cloves, chopped
- 2 leeks cut, sliced
- 2 thyme sprigs, leaves only
- 700 g celeriac, peeled and cubed
- 1 handful kale leaves
- 2 green apples peeled, cored and diced
- 1 L vegetable stock
- salt and white pepper
- Watercress, to garnish
- 15 walnuts, crumbled
- 1 cup flour
- olive oil for frying
- In a large saucepan add VIOBLOCK, onion and garlic and fry for a couple of minutes until soft and fragrant.
- Add the leek and the celeriac and cook for a couple of minutes. Stir in the thyme and the kale and saute for 3 more minutes. Pour in the stock, season with salt and pepper and bring to a boil.
- Reduce the heat to a simmer and cook for 15-20 minutes, or until you can pierce the celeriac with a fork.
- Blend the soup to a fine purée, using a stick blender. Remove from heat and set aside.
- Slice the Violife Grill me! in half and coat in flour.
- In a deep frying pan heat vegetable oil and fry the coated Grill me! until golden brown for 3 minutes on each side.
- Cut the fried Grill me! in half.
- Serve the soup and top with the fried Grill me!, walnuts and watercress. Enjoy warm!
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