Celery root is one of the gnarliest vegetables I’ve ever seen! (wish I had taken a photo of it!) But underneath its unappealing exterior is a surprisingly tasty vegetable which is fantastic in soup! It has a hearty, savory, pleasant flavor that blends well with other vegetables, in this case – carrots.
Celery root looks tough and mean, but it’s actually quite easy to prep. I use a sharp knife to “peel” it by slicing off the gnarly parts to expose the edible flesh underneath. If you’re used to slicing off winter squash peel, celery root cuts like butter in comparison.
Celery Root and Carrot Soup
4 cups homemade stock (I used chicken stock)
1 large onion, diced
1 large celery root
3 large carrots, peeled and sliced
Small piece of butternut squash, peeled and sliced (or add another carrot)
1 tablespoon oil (butter/ghee/coconut oil)
2-3 cloves garlic, peeled and mashed.
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 teaspoon sea salt
Cream, yoghurt or coconut milk
Chopped parsley to garnish (optional)
1. Heat oil in a large pot.
2. Saute onions for 5-10 minutes.
3. Add stock and all remaining ingredients except for the cream/coconut milk/yogurt.
4. Bring to a boil then simmer, partially covered until the vegetables are
soft (about 30-40 minutes).
5. Allow the soup to cool a bit, then puree with a hand blender.
6. Serve with a dollop of cream/yoghurt/coconut milk and sprinkle with parsley.
Linking to: Sunday Night Soup Night, Monday Mania @ Healthy Home Economist, Make Your Own Mondays, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Full Plate Thursdays @ Miz Helen’s