4 Serves
30 Mins
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for 3 minutes until softened but not browned.
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Vitamin E
0 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
276 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
198 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
1261 mg / 4,700 mgSodium
448 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the diced cucumber, celery root chunks, and sliced carrots to the pot. Sauté the vegetables for 2 minutes, stirring occasionally.
Pour in the water and add the crumbled vegetable stock cube. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 15 minutes.
Remove the pot from the heat and use an immersion blender to process the soup until it reaches a silky smooth consistency.
Stir in the sour cream and season the soup with white pepper and black pepper to taste before serving.
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