Delicious soup recipe for the fall season

It's autumnal here at Swiss Advance!

Do you also fancy warm food? How about a vegan soup? E.g. a celeriac and potato soup with mushroom, walnut and celery leaf salad.

You need this:

Juice from 1 to 2 lemons
2 roots of celery
4 to 5 medium-sized potatoes, peeled
2 medium-sized shallots, finely diced
2 celery stalks, chopped
1/4 cup parsley, chopped
1 clove of garlic, chopped
1/2 cup of dry white wine
sea salt
6 cups of homemade or store-bought vegetable broth
1 tablespoon of olive oil or other cooking oil

Salad made from mushrooms, walnuts and celery leaves

1/2 teaspoon Dijon mustard
1 tablespoon of red wine vinegar
2 tablespoons of walnut oil
3 to 4 pounds of cremini mushrooms, thinly sliced
1/3 cup walnuts, roughly chopped and lightly toasted
1 tablespoon of olive oil
1/4 cup parsley, chopped
Celery leaves (approx. 1 cup)
Sea salt, black pepper

How to do it:

Chop the vegetables. Let the oil get hot in the soup pot and slowly fry the celery, celeriac, potatoes, shallots and parsley until they get color (approx. 8 min). Add the garlic, wine and 1 teaspoon sea salt and bring to a boil. Reduce wine. Add 6 cups of stock (or water) and bring to a boil. Reduce heat and simmer covered for approx. 30 minutes and puree to desired consistency.

For the vinaigrette, whisk together 1 tablespoon of red wine vinegar, 1/2 teaspoon of Dijon mustard and 2 tablespoons of walnut oil in a small bowl. With sea salt and black pepper from our ARCTO. Cut the celery leaves from two bunches of celery and wash them. Lightly roast the walnuts. Heat 1 tablespoon of olive oil in a large pan over medium to high heat and fry the mushrooms until crispy. Season with salt and pepper from our ARCTO. Mix the mushrooms, walnuts, parsley and celery leaves with the Dijon mustard vinaigrette.

Garnish the soup with two heaping tablespoons of the salad and serve. Good Appetite! By the way, you can buy our chic ARCTO salt and pepper shaker here: