Fluffy Cream of Celeriac Soup with Crispy Croutons

When the sky turns grey and the temperatures drop, I instantly feel like eating some warm dishes. Do you? I often dream of a bowl of hot soup once I get home from a walk with my daughter Claire. We can feel the seasons changing and, naturally, the products we use in cooking must change. Now is the time for root vegetables and spices and they come to the fore. Why? To warm us up and strengthen our immunity!

Preparation:

I sliced the leek and stewed it on olive oil until tender and golden. Then I peeled the vegetables and the apple and diced them. I put them into the pot with the stock, added the spices and cooked until tender. At the end I stirred in the leek and blended the soup until creamy and fluffy. You can also add some plant-based milk (e.g. coconut) to taste. I fried the bread on both sides on the same pan on which I’d prepared the leek. I cut them into smaller pieces and added to the soup. I served the soup with a sprinkle of olive oil (flaxseed oil is fine, too).