Celeriac cauliflower puree soup with white beans

If you’re still of the opinion that puree soups are boring, tasteless and lean, then you just haven’t had the proper puree soup yet! A seemingly bland soup, in which celeriac and Medical Medium broth reveal their splendour and character, while beans add nutritious protein and cauliflower is rich in vitamin C. This fibre-filled soup is extremely easy to prepare and gives you the opportunity to use all parts of the cauliflower – there is no need to remove the florets, just put the cauliflower stem and leaves in the pot. Even more nutritional value and a smaller footprint. Wonderful!

Quantity: for about 4
Preparation time: 30 min
Difficulty level: easy

• 700 g cauliflower
• 300 g celeriac
• 240 g pre-cooked or canned white beans
• 1-1.2 l MM healing broth 
• 3 larger garlic cloves
• salt and pepper to taste
• fresh parsley if desired
• a little bit of oil

How to make celeriac cauliflower puree soup?

Crush the peeled garlic with the spine of a knife and heat them in a little oil at the bottom of the pot for a few minutes. Add chopped celeriac, cauliflower (use all parts of the cauliflower) and warm broth. Cook with the lid on evenly for about 15 minutes (depending on the size of the vegetables) until the vegetables are soft. Add the beans and cook for another 5 minutes. Blend the soup with a hand blender until smooth and season with salt and pepper. If desired, add chopped parsley and serve hot.

Enjoy!