Two kinds of celery and pepper soup

Ingredients for 4 servings:

• 800 ml water
• 200 ml soy cream fraîche (crème fraîche alternative)
• 200 ml soy milk (soy drink)
• 2 bell peppers, red
• 2 pointed peppers, red
• 1 onion(s)
• ¼ celeriac
• 2 stalk(s) Celery
• 3 vine tomatoes
• 5 sage leaves
• 1 tsp allspice d’Espelette
• 1 tsp sweet paprika powder
• 1 pinch of turmeric powder
• ¼ tsp cumin powder
• 4 tbsp olive oil
• e.g. sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan

Halve the bell peppers, remove the seeds, and cut into strips. Dice the tomatoes. Peel and dice the onion. Thinly slice the celery. Peel and dice the celeriac. Wash the sage, shake dry, and finely slice it. Heat the olive oil in a saucepan, add the vegetables and all the spices except the sage, and sauté for 10 minutes. Now add the water, soy milk, and crème fraîche. Mix everything well and simmer for 30 minutes. Remove the soup from the heat and puree. Season to taste and add the sage just before serving. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1332