Ceylon Cinnamon Celeriac Soup
Ceylon cinnamon, also known as true cinnamon, is native to Sri Lanka and has a sweeter and more delicate flavor compared to other varieties of cinnamon.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Celeriac
- 1 piece Onion
- 2 clove Garlic
- 1 piece Celery Stalk
- 2 teaspoon Ceylon Cinnamon Powder
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Peel and roughly chop the celeriac, onion, garlic, and celery stalk.
- Heat olive oil in a large pot over medium heat.
- Add the chopped vegetables, cinnamon powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the celeriac is tender.
- Remove from heat and allow the soup to cool slightly.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the coconut milk.
- Heat the soup over low heat until warmed through.
- Serve hot and garnish with a sprinkle of cinnamon powder, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.