Creamy, smooth, and satisfying, this really is Delectable Celery Root Soup. Made without any dairy or even plant-based milk, a few simple ingredients come together in a nourishing bowl that will leaving you wanting seconds.Recipe serves 4 starter course portions or 2 entree portions.
1 large onion, dicedor 2 medium leeks, white part only
2celery stalk, diced
4clovesgarlic, chopped
1teaspoondried thyme
1/4teaspoonsea salt
fresh ground pepper
1large celery root or a few small, approx 2-2 1/2 lbs, peeled and dicedabout 4 heaping cups chopped
1bay leaf
4cupsvegetable brothI prefer to use bouillon cubes for this recipe
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Instructions
Clean celery root. Peel. Then cut into 1/2-1 inch cubes.
Prep/cut other veggies.
Add butter and oil to a warm Dutch oven or large pot over medium heat.
After 1 minute, add onions and celery. Cook for 5-6 minute until onions begin to get translucent.
Add garlic, thyme, salt, and pepper. Cook for another minute.
Add celery root, bay leaf, and vegetable broth. Bring to boil, and then turn to low and cover. Cook for 12-15 minutes, until celery root is soft and fully cooked.
Remove from heat. If using an immersion blender, carefully blend soup until smooth.If using standard blender, allow soup to cool completely. Then move to blender and blend until smooth, in batches if necessary. DO NOT blend hot soup, as the lid could fly off.
Taste soup. Adjust salt/pepper as desired. Add water to thin as desired.
Top with your favorite items (ideas above recipe card). Serve.
Notes
Refrigerate leftovers for up to 6 days. Freeze for up to 6 months in air tight container.See substitution and variation ideas above recipe card.
