Red bell pepper, celeriac and tahina soup

0.0 from 0 votes
Recipe by Damaris Beems Course: Soup, ApetizerCuisine: Middle East
Servings

8

Preparation

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes

What a combination this is. Celeriac and red bell pepper are not a natural combination, but in this soup they definitely are. Totally complementary to each other. And the tahina makes it a creamy, nutty whole. Delicious.

Ingredients

  • 1 celeriac

  • 4 red peppers

  • 1 onion

  • 5 cloves garlic

  • 4 cubes vegetable broth

  • 2 table spoon ground coriander seeds

  • 150 ml tahina

  • olive oil

  • salt and pepper

Cooking time

  • In a pan, heat the olive oil. Fry the coarsely chopped onion and garlic cloves until soft and brown.
  • Then add the peeled and cut into blocks of celeriac and stir well. Do the same with the coarsely chopped red bell pepper. Let it cook for 5 minutes.
  • Then add enough water so that the vegetables are 5 cm under water. Add the vegetable stock tablets and stir well. Now let it cook for 20 minutes.
  • Puree the soup with a hand blender. Do you think the soup is too thin? Then first add the tahina, stir well and after 5 minutes see if the soup is now at the right thickness. Otherwise, you can add a little more tahina.
    If the soup is too thick after pureeing, add a little more water until you think it’s good and only then add the tahina.
    Bring it to taste with salt and pepper.

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