Winter Whites: Celery Root & Cauliflower Soup

Creamy Celery Soup 5Winter Whites:

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! 
Celery Root

Ingredients:

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
Black pepper
Extra olive oil for drizzling and a few celery leaves for garnish

Directions:

  1. 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.
  2. Cook for about five minutes. Don’t allow to brown, just to soften up. 
  3. Add the garlic, broth and water. Bring to a boil, lower heat to a simmer, and cover.
  4. Simmer for 25-30 minutes, or until the celery root is tender. Stir in the plant milk.
  5. 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. 
  6. 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. 

Greek Salad, Non-Dairy Style

Summer salads are the best way I can think of to eat and beat the heat – and avoid sweating over a hot stove in an already hot kitchen.

I whipped up this vegan Greek Salad this weekend for a BBQ, and watched as the mixed crowd (some vegan, some vegetarians, some omnivores) devoured the whole bowl – glad I helped myself first!

Vegan Greek Salad

Vegan Greek Salad

* Make the tofu “feta” a day ahead for super flavor saturation and throw it all together right before leaving for the party.

Tofu Feta 

Ingredients:

1 block firm tofu, drained and blotted dry with a clean towel

1 cup chickpea or blond miso paste

Tofu Feta Cheese with Miso Recipe

Tofu Feta Cheese with Miso Recipe

Directions:

1. Spread a thin layer of miso on a dinner plate, about the same size as the largest flat side of the tofu square.

2. Cut the block of tofu in half, horizontally. Lay 1/2 of the block of tofu on the miso on plate and spread a 1/4 inch layer of miso on the top side of the tofu, making sure to cover every bit.

3. Place the final piece of tofu on top, flat. Now cover every last bit of the tofu with a thin layer of miso.

4. Wrap the entire block in plastic wrap and refrigerate for at least 6 hours, up to overnight.

5. Remove the tofu from the refrigerator and gently scrape the miso off the tofu. Sorry, I wouldn’t use the miso again.

6. Cut the tofu into 1/2 inch cubes and set aside.

Vegan Greek Salad

2 cups cherry tomatoes, washed and dried

2 cups cucumbers, washed, dried and sliced into 1/2 inch slices

1/2 cup pitted Greek olives (kalamata are perfect)

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

1 clove garlic, minced

Directions:

1. Combine the tomatoes, cucumbers, olives and cubed tofu into a large salad bowl.

2. In a small bowl whisk together the olive oil, lemon juice, salt and garlic. Pour over the salad mix and gently toss with a large wooden spoon or your hands.

3. Refrigerate for an hour before serving to allow all the flavors to combine.

Enjoy!