Details
30 min
vegan
(BerlinKitchen)
Method
Clean celery root, carrot, fennel, and ginger, peel and cut everything into small pieces.
Heat the olive oil gently in a large pot and sauté all the vegetables and ginger for about 7 minutes, then add the broth and cook gently over medium heat for about 15 minutes.
Puree everything with cashew butter and cilantro.
Season with salt, pepper and lemon juice and serve with some turmeric gomasio.
Ingredients
- 1 small celery root
- 1 medium carrot
- 1 piece of ginger, 1 cm
- 3 spring onions
- 1 small fennel bulb
- 2 tbs Rapunzel olive oil mild, extra virgin
- 1 tbs Rapunzel Vegetable bouillon, without yeast
- 1 L water
- 2 tbs Rapunzel cashew butter
- ½ bundle coriander
- 1 tbs fresh squeezed lemon juice
- 1/2 tsp Rapunzel Atlantic sea salt
- 1 tsp turmeric
- pepper to taste
