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Creamy soup with celeriac and saffron
ingredients
servings
4
Celeriac
1 unit
Potatoes
1 unit
Semibrown rice
160 oz
Buckwheat
160 oz
Water
2 fl oz
Salt
2 pinches
Almond milk
2 glasses
Nutmeg
to taste
Saffron
to taste
soups from world
Creamy soup with celeriac and saffron
Creamy soup with celeriac and saffron
ready in
1 hour 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The celeriac and saffron soup is a light gluten-free dish, but very substantial and invigorating, suitable for colder winter days.
preparation
step 1
Cut the celeriac and potato into very small cubes. Put them in a pot and cover them with water and salt. Cook the vegetables for 30 minutes.
step 2
After 30 minutes, add the rice and buckwheat. Lower the flame and put the lid on. Cook the cereals for absorption.
step 3
When almost all the water is absorbed, add the vegetable drink and mix. Complete the cooking of the cereals over very low heat.
step 4
At the end of cooking, add the saffron previously rehydrated in a little warm water and the nutmeg to the soup.
