Zucchini-Celery Root Soup

Ingredients

• 2 onions
• 80 g celery root
• 1 parsley root
• 3 zucchinis
• 2 tbsp olive oil
• Salt
• Pepper
• 1 l vegetable broth
• 2 handfuls watercress (10 g each)
• 1 tbsp sweet paprika powder
• 2 tbsp roasted sesame seeds (15 g each)
• a splash lemon juice
• 4 tbsp yogurt (3.5% fat) (20 g)
• 1 bunch chives (20 g)
• 1 handful edible flowers (5 g) optional

Instructions

1. 1.

   Peel and finely dice the onions. Clean, peel, wash and cube the celery root and parsley root. Wash the zucchinis, quarter them lengthwise, remove seeds and chop into small pieces.

2. 2.

   Heat oil in a pot. Sauté the vegetables for 4 minutes over medium heat. Season with salt and pepper, add broth and simmer gently for about 15 minutes at low heat.

3. 3.

   Meanwhile wash watercress, shake dry, set aside some leaves for garnish; finely chop remaining watercress. Mix paprika powder with 1 tbsp sesame in a small bowl. Wash chives, shake dry and cut into fine ribbons. Add chopped watercress and lemon juice to the soup and puree with an immersion blender.

4. 4.

   Bring the soup back to a quick boil and ladle into bowls. Stir 1 tbsp yogurt into half of each bowl and sprinkle paprika; top the other half with remaining sesame seeds, chive ribbons and leftover watercress. Garnish with edible flowers if desired.