Celeriac, leek and Cumin vegan spread Sojami velouté



Total time




  • 700g of celeriac

  • 50g of leeks

  • 30ml of coconut cream

  • 100 g of Cumin vegan spread Sojami

  • 5ml of Sojami vegan sour cream

  • 2 tbsp of olive oil

  • 2 tbsp of margarine

  • 1 liter of vegetable broth

  • Salt and pepper

  • 4 slices of soft bread

  • 10g of cumin seeds


  • 1Peel the celeriac and cut into small cubes. Clean the leeks and cut them into rings
  • In a saucepan, fry the vegetables with olive oil and margarine for 10 minutes.
  • Add the vegetable broth, salt and pepper. Cook for 15 minutes
  • Mix everything then add the creams (Sojami vegan sour cream and coconut). If the velouté is too thick, add more vegetable broth. Adjust the seasoning if necessary. Keep it warm in a bain-marie
  • Cut the soft bread with a cookie cutter in the shape you want then fry on both sides
  • Arrange the velouté in soup plates by adding cumin seeds and the soft bread

To cook this recipe

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