Celery Turmeric Cream Soup

Ingredients

• 450 g small celery root (1 small celery root)
• 150 g medium potatoes (1 medium potato)
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 30 g butter (2 tbsp)
• 1 l vegetable broth
• Salt
• Pepper
• 1 tsp turmeric powder
• 100 ml cooking cream (10% fat)
• 1 box watercress

Instructions

1. 1.

   Cut celery root and potatoes into small cubes. Peel and finely chop onion and garlic. Clean, peel, and cube carrot.

2. 2.

   Heat butter in a pot. Sauté onion and garlic for 2 minutes over medium heat. Add potato, celery, and carrot cubes and sauté for 4 more minutes. Pour in broth, season with salt, pepper, and turmeric, then simmer on low heat for 20 minutes.

3. 3.

   Blend the soup with an immersion blender, stir in cooking cream, and bring to a boil again. Fill the soup into four heat‑proof clean glass jars. Seal the jars, let them cool, and refrigerate until serving.