Seasonal Kitchen

Ginger and Celery Soup

4.5
Average: 4.5 (4 votes)
(4 votes)
Ginger and Celery Soup
share Share
print
bookmark_border Copy URL
Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Healthy, because

Even smarter

Pumpkin is incredibely nutritious, containing vitamins A and E, fiber and potassium, among othernutrients.

This soup is easy to precook in large quantities and then freeze, so you always have a supply of the healthy meal at hand.

Ingredients

for
4
Ingredients
1 shallot
1 inch fresh ginger
14 ounces Celery root
10 ounces Pumpkin
olive oil
1 liter Vegetable broth
1 teaspoon Turmeric
½ teaspoon Curry powder
salt
freshly ground peppers
crushed Red pepper flakes
thyme (for garnish)
How healthy are the main ingredients?
Pumpkinshallotgingerolive oilTurmericsalt

Preparation steps

1.

Peel the shallot, ginger and celery root, then cut into small dice. Cut the pumpkin flesh into small dice. In a hot pan with 2 tablespoons oil cook the shallot with the ginger until soft, then add celery root and pumpkin and cook briefly. Add the broth. turmeric and curry powder, season with salt and pepper and simmer for about 20 minutes over medium heat.

2.

Puree the soup with an immersion blender. Adjust constistency by adding more broth (to thin) or cooking longer (to thicken). Season to taste, divide among soup bowls and garnish with red pepper flakes and thyme leaves. If desired serve with fresh ciabatta.