Today we want to shine a light on another wrongfully disliked vegetable: celeriac! It might not be the prettiest vegetable (well, it certainly is not), but it has a wonderful earthy flavour. This celeriac soup with saffron is a take on a recipe by Elisabeth Raether for her column Wochenmarkt in ZEIT MAGAZIN. We made a vegan version and ended up with a delicious, creamy and warming soup. We served it with Dukkah, a Middle Eastern condiment. It’s optional, but we loved the extra crunch.
Serves 2
½ large celeriac 1 onion 1 tbsp (vegan) butter 2 cups water ½ cup (vegan) cream a few saffron threads salt lemon juice dukkah (optional)
Peel and dice the celeriac and chop the onion. Put the butter in a saucepan and melt over medium heat. Add the onion and a little salt, sauté for a few minutes, stirring from time to time. Add the celeriac and pour in the water. Cover with a lid and cook until the celeriac is soft. Meanwhile, crush the saffron threads in a mortar, mix with a little water and add it to the soup. Puree the soup and season with salt and lemon juice. Sprinkle with dukkah and serve.