To make the soup, heat the olive oil in a large pan and fry the onion for 3-4 minutes until softened, but not coloured. Add the celeriac and potato. Cover and cook, stirring occasionally, for 10 minutes. Stir in the vegetable stock, ground saffron, orange juice and half the orange rind. Bring to the boil, then simmer for 20 minutes until the vegetables are tender.
Transfer to a food processor and process until smooth (you may need to do this in batches). Return to the pan and season to taste.
To make the gremolata, pound the garlic and sea salt to a paste with a pestle and mortar. Add the parsley leaves and olive oil and pound until a fairly smooth paste is achieved. (Alternatively, puree all the ingredients in a food processor.)
Reheat the soup and ladle into individual bowls. Spoon the gremolata onto the soup and scatter over the reserved orange rind. Serve with an extra drizzle of olive oil, if desired.
On 2 October 2015 we showed the film Cowspiracy. In the interval, a selection of soups were offered to the audience, made by some of the volunteers in the group.
Soup is one of the easiest vegan dishes to make, and it can go a very long way with very money. This broad selection covered various cuisines, such as Mexican, French and a raw dish (kept under 40°C to preserve the most nutrition).
Supporting and inspiring a lifestyle free of animal-derived products