Hearty Almond – Knob Celery Soup


Provamel with vegan meal
Prep Time: 15M
Cooking Time: 40M
Serves: 4

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  • 4 tbsp olive or coconut oil
  • 2 onions, finely chopped
  • 1 stalk celery, finely chopped
  • 1 knob celery
  • 3 Cox’s or Braeburn apples
  • 3 twigs of thyme
  • 2 bay leaves
  • 2 litres vegetable stock
  • 250 ml almond unsweetened
  • 2 tbsp roasted almond flakes
  • parsley
  • pepper, salt
  • nutmeg

A hearty soup for the winter evenings.

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  • Heat the oil in a high cooking pot and add the onions, celery, thyme and bay leaves.
  • Let it simmer until the onion and celery are soft.
  • Peel the knob celery and apples in the meantime. Remove the apple core and cut in pieces of about 2cm. Add to the onion and let it stew for 5 minutes.
  • Pour the stock over the mixture and let it simmer for 30 mins so that the knob celery can become soft.
  • Remove the thyme and bay leaves and mix the soup.
  • Season with pepper, salt and nutmeg.
  • Let the soup cool a little bit and stir in the almond milk, just before serving.
  • Garnish with some apple cubes, almond flakes and some finely chopped parsley.

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