A creamy alive soup (no cooking), fast and easy to prepare, easy to share.
The taste of raw vegetables is unmatched, decreases the need for salt and season our dishes too, and also abuse of dairy products and cheeses.
Soups prepared with raw vegetables are perfect in every season, even in winter because they can be served in a hot broth or pureed with hot water or even completed with cooked cereals and hot.
They can be an appetizer, main meal or accompaniment.
Ingredients for 3 – 4 portions of soup:
- 350 g already cleaned celeriac
- 400 ml of hot water
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- a pinch of turmeric
- 40 g of non-toasted hazelnuts
- 30 g of dried tomatoes
How to prepare the soup
Clean the celery root by removing the outer part and slice coarsely.
In a blender place the sliced celery turnip, salt nutritional yeast, turmeric, gradually whisk inserting hot water so you can monitor the density of soup (the amount of water I have pointed out creates a rather thick cream).
To complement and decorate the soup coarsely chopped hazelnuts and cut knife dried tomatoes (favorite sun-dried, darker, more savory, perhaps the toughest but healthier, tomatoes preserved in oil can contain sulfites).