A couple of weeks ago, a friend told me that she always thought of me as a “soup expert”, and that one of the things I primarily share here on Cashew Kitchen is awesome soup recipes. And I was like “what??? I have like ONE, or maybe TWO, recipes for soup from the entire blog archive”. Then I took a proper look and realized there were actually quite a few… Many of them from this year. And here I am, blogging about soup again.
But it’s like the ultimate vegetarian comfort food, right!? After Indian/Thai curries, that is.
This particular soup is of the mild, yet rich, and wonderfully creamy kind. Everything melts together into a buttery and comforting mess of earthy flavors. A hint of tanginess from the sour cream, and plenty of umami richness from mushrooms and celeriac. The kale provides a pretty color and lots of that leafy green goodness (I try to add in a little extra magnesium to my everyday diet, to help relax those stiff winter muscles).
I like to grind plenty of black pepper on top of my bowl to give it a little edge. A sprinkle of cayenne pepper would probably also do the trick!
The celeriac is so creamy in itself that you can easily omit the sour cream for a vegan version. You could also replace the sour cream with a plant based cream.
All in all, this is a crowd pleasing recipe that I can guarantee will leave everybody happy, a little sleepy and comfortably patting their bellies :-)
Ok, we have to talk about soup toppings before skipping ahead to the recipe. For a long time, I had like three different soups on rotation: carrot soup, tomato soup and Asian noodle soup. And the only thing I could think of serving them with was bread and a dollop of yoghurt (ok perhaps not the noodle soup).
Nowadays, brainstorming toppings is when I get to be the most creative. I put a lot of emphasis on the toppings partly because I wanna pack the meal with more nutrients than what fits into, say, a simple root vegetable soup. But mostly because it is an opportunity to really play around with textures and flavor combinations.
It’s not uncommon that I garnish my soup with whatever random leftovers I can find in the fridge. Cooked quinoa, stir-fries, eggs, crunchy greens. But sometimes I get a little more intentional.
Here’s a basic guide to creating interesting and flavorful soup toppings. You will need:
- Something substantial, like grains, legumes, sautéed vegetables or caramelized cabbage.
- Something crunchy, like toasted seeds, nuts or stir-fried chickpeas. Preferably with some kind of umami rich spice, like tamari soy, cumin or paprika.
- Something creamy, like coconut milk, yoghurt or sour cream. Especially if the soup is kinda spicy and in need of something mild to balance it up.
- Something herby. Like herbs.
If you’re craving more soup (and topping!) inspo, I (apparently) have a couple recipes up my sleeve:
Tomato Soup with Smokey Chickpeas & Herbs
Carrot Soup with Lime & Ginger
Roasted Parsnip & Butter Bean Soup with Walnut Pesto & Caramelized Cabbage
Rosemary Roasted Carrot Soup with Tamari Nuts & Seeds
Adapted from Arla’s recipe of celeriac, kale & blue cheese soup.
Creamy Celeriac & Kale Soup with Buttery Mushrooms & Sugar Snap Peas
1 yellow onion
butter or rapseed oil
3 tbsp mushroom stock
2 dl / 2/3 cup + 1 tbsp sour cream (a vegan kind works perfectly fine)
around 1 litre / 1 quart water
salt & pepper
8-10 mushrooms of choice
two handfuls of sugar snap peas
1 garlic clove
butter or rapseed oil
salt & pepper
drizzle of sour cream or yoghurt
bread of choice
Cut off the rough, outer parts of the celeriac and dice the flesh. Chop the onion finely.
Heat up a little butter or rapseed oil in a large skillet. Sauté the celeriac and onion with a sprinkle of salt for a couple of minutes until the onion has softened. Transfer to a large sauce pan.
Add water and mushroom stock to the sauce pan and bring to boiling. Lower heat and let the celeriac simmer for around 5-7 minutes.
Rinse the kale and tear the leaves from the stem (then discard the stem). Add the leaves to the pot and let simmer for 3 more minutes.
Add the sour cream and mix the soup with a hand held mixer until creamy. Season to taste with salt & pepper.
For the topping, roughly chop mushrooms and mince the garlic. Heat up butter or rapseed oil in a skillet and sauté the mushrooms, sugar snap peas and garlic until tender (but still crispy) and a little browned. Season to taste with salt & pepper.
Serve the hot soup with the sautéed mushrooms & sugar snap peas on top, along with a good drizzle of yoghurt or sour cream, plenty of black pepper & fresh thyme. And possibly some bread, if you like. Enjoy!
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