Anyone else need a latke detox?! Well ’tis the season for chilly nights and cravings for stick your ribs foods. Today I just had to share one of my new favorites! This dairy-free Creamy Celery Root Soup is as comforting as can be, without the guilt. Also, what the heck is celery root (aka Celeriac)?! I wish I could meet the person who dug this little weirdo up and thought, “Yum! Let’s cook you up!”
Don’t let it scare you–use a paring knife to peel off that scary outside and behold delicousness! I can’t wait to hear what you think!!
INGREDIENTS
- 3 tbsp Olive Oil
- 7 Scallions, chopped (dark green parts only) plus more for garnish
- 1 lb Celery Root (Celeriac), peeled, cut into chunks
- 3 stalks Celery, chopped
- 1 Apple, peeled, cored, chopped
- 1 lb Yukon Potatoes, peeled, cut into chunks* SEE NOTE
- 4 cloves Garlic, smashed
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 3 cups Water
- 2 cups Chicken or Vegetable Broth
INSTRUCTIONS
In a medium saucepan, heat olive oil over med-high heat. Add the scallions and cook for 2 – 3 minutes until softened.
Add in the Celery Root, Celery, Apple, Potatoes, Garlic, Salt, and Pepper and stir to coat. Add in the water and broth and bring to a boil.
Lower heat to simmer and cover. Cook for 25 minutes until vegetables are tender. Turn off heat.
Reserve 1 cup of the broth and set aside. Pour the rest of the broth and veggies into a blender or food processor. Blend until smooth. Totally fine to do this in batches if you don’t have enough room. I like this soup to be thick, but if you want to thin it out more, add some of the reserved broth and blend again.
Garnish this Creamy Celery Root Soup with chopped scallions. If you don’t wind up using the reserved broth, save it in the fridge and add it to another recipe (deglaze a pan, add to braising liquid, use to make rice etc). Serve hot
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Creamy Celery Root Soup
Ingredients
- 3 tbsp Olive Oil
- 7 Scallions chopped, dark green parts only, plus more for garnish
- 1 lb Celery Root (Celeriac) peeled, cut into chunks
- 3 stalks Celery chopped
- 1 Apple peeled, cored, chopped
- 1 lb Yukon Potatoes peeled, cut into chunks* SEE NOTE
- 4 cloves Garlic smashed
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 3 cups Water
- 2 cups Chicken or Vegetable Broth
Instructions
- In a medium saucepan, heat olive oil over med-high heat. Add the scallions and cook for 2 - 3 minutes until softened. Add in the Celery Root, Celery, Apple, Potatoes, Garlic, Salt, and Pepper and stir to coat. Add in the water and broth and bring to a boil. Lower heat to simmer and cover. Cook for 25 minutes until vegetables are tender. Turn off heat.
- Reserve 1 cup of the broth and set aside. Pour the rest of the broth and veggies into a blender or food processor. Blend until smooth. Totally fine to do this in batches if you don't have enough room. I like this soup to be thick, but if you want to thin it out more, add some of the reserved broth and blend again. Garnish with chopped scallions. If you don't wind up using the reserved broth, save it in the fridge and add it to another recipe (deglaze a pan, add to braising liquid, use to make rice etc). Serve hot.
NOTE: In a pinch, you can use Instant Mashed Potatoes. Make them according to package instructions and add 1 1/2 cups of mashed potatoes into the blender when you puree the vegetables. It’s like they were always there 🙂
