Celeriac and rocket soup with lemon oil

Celeriac and rocket soup with lemon oil

Total: 50 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 314 kcal
, Fat: 29 g
, Carbohydrate: 6 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Quick & easy lemon oil

1 dl olive oil
2 organic lemons, use grated zest only


1 tbsp olive oil
1 onion, roughly chopped
1 garlic clove, roughly chopped
800 g celeriac, cut into pieces
1 litre water
2 tsp salt
100 g rocket, roughly chopped

To serve

1 tbsp lemon juice
salt and pepper to taste
50 g rocket
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How it's done

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Quick & easy lemon oil

Heat the oil in a small pan. Add the lemon zest, pour into a small, clean bottle.


Heat the oil in a pan. Sauté the onion and garlic. Add the celeriac and cook for approx. 3 mins. Pour in the water, bring to the boil, season with salt. Simmer the soup for approx. 25 mins. Add the rocket, simmer for approx. 5 mins., blend until smooth.

To serve

Stir the lemon juice into the soup, season. Plate up the soup, garnish the soup with the rocket and a little lemon oil.

Good to know
Tip: Leave the lemon oil to infuse for approx. 3 days for a more intense flavour. Store in a cool, dark place for approx. 2 weeks.

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