Roasted celeriac soup with apple-pumpkin bruschetta

Coming home from outside on cold winter days you may look forward to a hot soup that warms body, heart and soul. Combining seasonal vegetables and a delicious bruschetta, family and guests will no doubt love this warming recipe from Lena Fuchs / meinleckeresleben.com

Roasted celeriac soup with apple-pumpkin bruschetta from Lena Fuchs-MeinLeckeresLeben-

Ingredients

For the soup

  • 1 celeriac (about 600-700 g)
  • 4 tbsp olive oil
  • 2 tbsp maple syrup
  • salt and pepper from the mill
  • 3 floury potatoes (250-300 g)
  • ½ leek
  • 2 cloves of garlic
  • 1 l vegetable stock (alternatively water)
  • 150 ml cream
  • 150 ml oat milk
  • Lemon juice to taste

For the Apple-pumpkin bruschetta

  • 4 large slices of fluffy sourdough bread, halved in the middle
  • 1 apple
  • 250 g butternut squash
  • 1 shallot
  • 1 tbsp apple vinegar
  • 1 tbsp maple syrup
  • 50 ml apple juice
  • 2 tbsp parsley, freshly chopped
  • 3-4 tbsp olive oil
  • 1 clove of garlic
  • Salt, ground pepper
  • A few sunflower seeds

Serves 4-6 people

Method

Soup

  1. Preheat the oven to 180 °C. 
  2. Peel the celeriac and cut into 2 cm cubes. Spread on a baking tray and season with 2 tbsp olive oil, maple syrup, salt and pepper. Roast in the oven for 25-30 minutes. 
  3. In the meantime, peel the potatoes and cut into small cubes. Clean and finely dice the leeks, peel and finely dice the garlic cloves. Put 2 tbsp olive oil in a large saucepan and sauté the leek and garlic cubes, add the potato cubes and sauté for the same 2-3 minutes. Pour in about 1 l of water or vegetable stock and simmer for 20 minutes. Remove the celery from the oven and add to the soup. 
  4. Pour the cream and oat milk into the soup and purée finely with a hand blender. Depending on the consistency, add a little more water. Season the soup again with salt, pepper and a little lemon juice to taste.

Apple-pumpkin bruschetta

  1. Peel and chop the pumpkin and shallot. Finely dice the apple with the skin. Sauté everything in 1-2 tbsp olive oil. Season with salt and pepper. Add the maple syrup, apple juice and cider vinegar and simmer gently for 5-6 minutes. Mix in the fresh parsley.
  2. Put 2 tbsp olive oil with a pressed garlic clove on a griddle and rub the griddle with the garlic clove. Heat the griddle and toast the bread slices on both sides until golden brown and crispy. 
  3. Top the toasted bread slices with the apple and pumpkin mixture and serve with the hot soup. Sprinkle with a few sunflower seeds if desired.
     
Recipes Tags
VEGETARIAN