Potato, Cauliflower and Celery Cream Soup

  • Difficulty: Basic
  • 50 minutes
  • 2 servings

Would you like a smooth, warming and healthy bowl of cream soup? It has vegetable goodies in it: celery root, potato, and cauliflower. And they are cooked and blended to perfection. We’ve chosen to flavor it with cumin, lemon zest, and bay leaves. And it turned out to be delicious!

Ingredients Needed for Potato, Cauliflower and Celery Cream Soup

1 teaspoon vegetable oil
1 medium onion, diced
½ small celery root, diced
1 large potato, cubed
½ cauliflower
1 teaspoon cumin seeds
salt
pepper
1 teaspoon lemon zest
3 cups of chicken stock
3 bay leaves
⅓ cup fresh parsley, chopped
2 tablespoons of croutons for serving
more lemon zest for garnishing

How to Cook Potato, Cauliflower and Celery Cream Soup

  1. Heat the vegetable oil in a saucepan over low heat and add the onion and celery root. Cook and stir until onion is tender.
  2. Add the potato and stir for up to 1 minute. Add the cauliflower and chicken stock, season with cumin seeds, lemon zest, salt, and pepper. Stir for 30 seconds.
  3. Add the bay leaves, then cover with the lid and simmer for 20 minutes.
  4. Remove the bay leaves, add the fresh parsley, and stir it in. Again, cover with the lid and simmer for 15 minutes.
  5. Transfer to the blender and blend until smooth. Serve with croutons and, optionally, garnish with lemon zest.

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