DIRECTIONS

1. Clean and peel the celeriac and rennet apples. Cut them into small cubes. Heat the vegetable-based Soy Spread in a pot and brown the celeriac and apples. Add the vegetable broth and cook the soup for about 15 minutes. Add the Soy Spread and blend everything with a hand mixer. Season with salt.

2. Serve in four bowls and sprinkle the surface with roe and pink peppercorns.

Vegan variant
Instead of the roe, sprinkle gomashio or toasted sesame seeds over the soup.

CREAM OF CELERIAC AND RENNET APPLESE

Meal
Meal
First course
Difficulty
Difficulty
Easy
Type of diet

Lactose-free
Lactose free
Gluten-free
Gluten free
Prepared with

Soya Spread

INGREDIENTS

3 rennet apples
800 g celeriac
700 ml vegetable broth
250 ml OraSì Soy Spread
1 tablespoon ground pink peppercorns
20 g mullet or tuna roe
salt to taste

DIRECTIONS

1. Clean and peel the celeriac and rennet apples. Cut them into small cubes. Heat the vegetable-based Soy Spread in a pot and brown the celeriac and apples. Add the vegetable broth and cook the soup for about 15 minutes. Add the Soy Spread and blend everything with a hand mixer. Season with salt.

2. Serve in four bowls and sprinkle the surface with roe and pink peppercorns.

Vegan variant
Instead of the roe, sprinkle gomashio or toasted sesame seeds over the soup.

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