Celery Root Soup
Experience comfort in a bowl with our Celery Root Soup recipe. Smooth and creamy, this soup combines the earthy flavor of celery root with hints of garlic and herbs, creating a comforting and nutritious dish perfect for any occasion.
Ingredients
Serves: 8 servings
- 3 tbsp olive oil
- 3 lbs. celery root, peeled and cut into 1-inch cubes (2 large/4 small)
- 2 leeks, cleaned and roughly chopped
- 2 Parsnips, peeled and cut into 1-inch cubes
- 1 apple, cored and chopped
- 5 garlic cloves, peeled and smashed
- 6-8 cups water or vegetable stock, as needed
- ½ tsp finely ground white pepper, to taste
- Salt, to taste
- Good olive oil, for finishing
- Microgreens, for finishing
Directions
- Place a large stock pot or dutch oven over medium-high heat, and add the olive oil. Add the leeks, garlic, and a big pinch of salt, and sauté for 5-7 minutes, or until the leeks have started to turn translucent and a bit of color has started to develop on the bottom of the pot. Stir occasionally, being careful not to let the garlic burn.
- Add the celery root, parsnips, apple, and 6 cups of water or vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, covered until the celery root and parsnip are tender, about 40-50 minutes.
- Puree with an immersion blender, or carefully transfer, in small batches, to a regular blender and puree until smooth.
- If the consistency of the soup is too thick, add the remaining water or vegetables stock, as needed. Add the white pepper and salt, to taste.
- Stir in a couple tablespoons of good olive oil before serving, or top with drizzle of oil in the bowl for garnish. Finish with a pinch microgreens.
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