Velvety smooth, rich in taste but not in calories. Thanks dear Natalie for sharing this great soup recipe with us.
- Celeriac - 1, peeled and chopped in pieces
- White Onions - 2, medium size, finely chopped
- Mushroom Stock - 1L / 4 cups
- Mushrooms of your choice - 250gr / 0.5 lb. , sliced
- Olive Oil - 3 tbsp.
- Alpro Soya (light) for cooking - 250 ml / 1 cup
- Flat leaf Parsley - to sprinkle on top
- Salt and Pepper - to season
Heat 2 tbsp. of olive oil on medium heat in your stockpot. Sauté the onions and when about done, add the pieces of celeriac and cook for an additional 5 min.
Pour in your mushroom stock, bring to boil and cover. Once boiling reduce the heat and simmer for 20 minutes or until the celeriac pieces are tender.
In the meantime, heat a large frying pan or skillet over high heat. Once pan is hot, add just enough oil to coat the bottom.
Add mushrooms to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate quickly. Sprinkle mushrooms with salt and keep cooking until mushrooms are tender and browned, about 5 minutes. Transfer to a platter and set aside.
Turn off the heat of the soup and let it cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done add the Alpro Soya, season with some salt, pepper to taste and heat through without boiling.
Serve with mushroom and flat leaf parsley on top.