Spiced Celeriac and Butter Bean Soup
Warm up with a bowl of silky, nutrient-packed Spiced Celeriac and Butter Bean Soup, a hearty yet healthy recipe that’s brimming with bold flavors and creamy texture. This vegan soup combines the earthy sweetness of celeriac and the smooth richness of butter beans, all elevated by aromatic spices like cumin, coriander, and paprika. A splash of coconut milk lends a luscious creaminess, while fresh parsley adds a bright finishing touch. Quick to prepare in just 45 minutes, this satisfying soup is both comforting and wholesome, perfect as a cozy meal or a stunning starter. Pair it with crusty bread for an irresistible pairing that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 large celeriac (peeled and diced)
- 400 grams cooked or canned butter beans (drained and rinsed)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 liter vegetable stock
- 200 milliliters coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, and ground paprika, cooking for 1-2 minutes until aromatic.
Add the diced celeriac to the pot, stirring well to coat it in the spices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes until the celeriac is tender.
Add the cooked butter beans and coconut milk to the pot. Stir and cook for an additional 5 minutes to warm through.
Using an immersion blender or transferring the soup to a stand blender (in batches if necessary), blend until smooth and creamy.
Season the soup with salt and black pepper to taste. Adjust seasoning if necessary.
Serve the soup hot, topped with fresh parsley for garnish and accompanied by crusty bread if desired.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
