Chicory Soup Vegan

Ingredients

• 400 g chicory (3 heads)
• 1 small stalk of leeks
• 150 g celeriac
• 200 g starchy potatoes
• 1 tbsp Olive Oil
• 1 l vegetable broth
• 50 g spelt baguette
• 40 g sun-dried tomatoes
• 1 handful chives (5 g)
• 150 g plant-based cream cheese (alternative)
• 2 tbsp lemon juice
• Salt
• Pepper
• nutmeg
• 4 tbsp Coconut Milk

Instructions

1. 1.

   Clean and wash chicory and leeks, peel celeriac and potatoes, then chop everything finely. Heat oil in a pot. Sauté the vegetables for 3–4 minutes over medium heat. Add broth, bring to a boil, then reduce to low heat and simmer for about 20 minutes.

2. 2.

   Meanwhile cut baguette into small cubes and toast them in a dry pan over medium heat until crisp, about 3 minutes. Chop tomatoes finely. Wash chives, pat dry, and slice into thin ribbons.

3. 3.

   Blend the chicory soup vegan with plant-based cream cheese until creamy. Season with lemon juice, salt, pepper, and a pinch of freshly grated nutmeg; if needed, reduce the soup further or add water to reach desired consistency.

4. 4.

   Serve the chicory soup vegan in four bowls, drizzle coconut milk over each. Sprinkle tomato pieces, chive ribbons, croutons, and pepper on top before serving.