You can never have too many soup recipes, so give Celery Root Soup a try. This recipe serves 10. One portion of this dish contains around 3g of protein, 5g of fat, and a total of 123 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have vegetable broth, water, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet.
Instructions
1
Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
2
Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Ingredients you will need
Leek
3
Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.
Ingredients you will need
Celeriac
Vegetable
Potato
Garlic
Pepper
Apple
Broth
Water
Salt
Cooking Oil
Equipment you will use
Knife
4
Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil.