Creamy Celery Root & Cauliflower Soup
You may have passed by the celery root, also known as celeriac, because it looked scary and you couldn’t image what you’d do with that giant root.
Fear not! That big bulbous root is just the bottom of celery, and you may be able to find it with some celery stalks growing out of the top, which is great for soup garnish.
Celery root is high in fiber, potassium and magnesium, and make a deliciously creamy (and easily dairy free) soup that hints of sweet celery – just trust me. Make this!
To prep the celery root, just cut off all the brown outer “peal” with a sharp knife. I recommend you cut it in half first, so you have a flat surface to steady the round root on. Then cube it and cook it!
2 Tablespoons olive oil
3 cups cubed celery root
2 cups chopped cauliflower
1/2 yellow onion, diced
4 cloves garlic
2 cups low-sodium vegetable broth
2 cups water
1/2 cup unsweetened plant-milk
1/2-1 teaspoon sea salt
Extra olive oil for drizzling and a few celery leaves for garnish
- Heat the oil over medium in a big soup pot or Dutch oven, and add the celery root, cauliflower and onion. Stir to coat all the veggies with oil.
- Cook for about five minutes. Don’t allow to brown, just to soften up.
- Add the garlic, broth and water. Bring to a boil, lower heat to a simmer, and cover.
- Simmer for 25-30 minutes, or until the celery root is tender. Stir in the plant milk.
- Remove the soup from the heat. If you have an immersion or “stick” blender, use it to puree the soup while it is still in the pot.
- If you are using a regular blender, carefully ladle the soup in batches of 3 cups at a time into your blender, puree until smooth and return to the pot. Season with salt and pepper, starting with 1/2 teaspoon of each. Stir well, taste and add more to taste.