Celery Soup

Ingredients

• 200 g starchy potatoes
• 400 g knollensellerie (knobbed celery)
• 1 parsley root
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• Salt
• nutmeg
• Pepper (freshly ground)
• 3 tbsp cream cheese (45g; 45% fat in solids)
• 3 tbsp pumpkin seed oil
• fresh herbs (for garnish, e.g., parsley)

Instructions

1. 1.

   Peel and dice potatoes, celery, parsley root, and onion. Heat olive oil in a pot and sauté the vegetables for about 3 minutes over high heat. Add broth and season with salt, nutmeg, and pepper. Simmer covered on low heat for about 20 minutes.

2. 2.

   Blend the soup finely with an immersion blender. Stir in cream cheese and add more broth if needed. Taste and serve into bowls. Drizzle pumpkin seed oil over the top and garnish with fresh herbs.