Celery soup with salvia pesto vegan fresh healthy

CELERY SOUP WITH SALVIA PESTO

Celery soup with salvia pesto vegan fresh healthy

Did you know there are more than 920 species of salvia? Their violet and white flowers start blooming in June, but the soft and hairy leaves we know so well are ready to be picked already in April. Salvia is a real sun lover. And so am I. I really like this moment, when the spring comes to the city, and for the first time of the year I take a blanket and go to the Tempelhofer Feld (a former airport which is now a really cool green space in Berlin). And how the city changes. Suddenly everyone is crawling out of their holes filling up every meter of lawn in the park, and you just can’t stop wondering, how many people are living in your city.

But back to the food. I eat totally differently in winter –  hot heavy soups, lots of potatoes, all kinds of vegetarian gratins, whereas in summer I could live only on salads, juices and green smoothies. This recipe makes for me a good transition between these two practices. The main ingredients of the soup are celery, parsnip and apple, so it is very fresh and light. And the salvia pesto with pistachios is just the right enrichment. When the weather can’t really decide whether to be cold and rainy, or to let the sun in, it is a good choice that still keeps you warm.

Anyway, when all is said and done, this soup will get you definitely in the mood for the first spring shine.

Celery soup with salvia pesto vegan fresh healthy

CELERY SOUP WITH SALVIA PESTO

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 4 servings

Ingredients

bunch of celery
3 large parsnips
1 apple
one large onion
one fat garlic clove
half liter vegetarian broth
salt and pepper
for the salvia pesto:
100ml of olive oil
5 leaves of celery
5 leaves of salvia
1/3 bound of flat leaf parsley
squeeze of lemon juice
50g pistachios
salt and freshly ground black pepper

Directions

First fry the onions with the garlic on the olive oil until soft. Then add parnips celery and sauté until the vegetables soften slightly. Add vegetable broth and allow to cook for app. 20 minutes on a gentle boil. When the vegetables are soft purée the mixture in the food processor or blender until you get a smooth soup. Season with sea salt and freshly ground black pepper.

For the salvia pesto, put all the ingredients in a bowl and blitz with a hand blender until finely chopped and it has the consistency of pesto. If you need to thin the mixture, add a bit more oil.

http://www.foodcarraldo.com/celery-soup-with-salvia-pesto/

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