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Celery and White Bean Cream

Recipe by Jasmin von Wartburg on InstagramAdded 29 October 2026.

15 minutes to prep, 15 to cook. A silky, nutrient‑packed cream made from celeriac and white beans, brightened with lemon and enriched with tahini. This vegan soup is high in fiber and plant protein, perfect for a quick, comforting meal that celebrates vegetables.

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Celery and White Bean Cream by Jasmin von Wartburg, a frame from the Instagram video

Method

  1. Wash, peel, and dice the celeriac into small cubes.

  2. Simmer the celeriac in a little water for about 10–15 minutes until tender.

  3. Combine the cooked celeriac, white beans, garlic, lemon juice, tahini, salt, pepper, and most of the water in a blender; blend until smooth and creamy.

  4. Adjust the consistency by adding more water as needed until the desired thickness is reached.

Tips while you cook

Simmer celeriac until tender
Cook the diced celeriac in a little water for 10–15 minutes until it softens before blending.
Use ice‑cold water for blending
Add the ice‑cold water when blending.
Adjust thickness gradually
After blending, add more water a little at a time until the desired consistency is reached.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Jasmin von Wartburg made this.

The recipe comes from Jasmin von Wartburg’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Jasmin von Wartburg and want this changed? Email [email protected].

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