celeriac soup, celery root soup, creamy vegetable soup, easy soup recipe, fast soup recipe, pureed celery root soup, pureed vegetable soup, soup for company, vegan soup, vegetable soup, vegetarian soup
When I get older, I want to resemble celeriac. I want to have a beautiful interior and a shell that is well used. It’s funny how the ugliest root vegetable harbors such beauty in its versatility and taste.
Celeriac can be boiled, baked, steamed, roasted, transformed into a delicious salad or a creamy yet light soup. Rev up your blenders and ease the spring chill with a bowl full of smooth Celeriac Soup.
- 1 large celeriac root, peeled and cubed
- 3 large celery sticks, peeled and thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 T olive oil
- 5 c soup stock
- 1/2 t sea salt
- freshly ground black pepper to taste
- 1/3 c crumbled feta as garnish (optional)
- 1/4 c finely chopped dill as garnish (optional)
In a large pot, heat olive oil over medium heat and sauté onion and garlic for 2 minutes, stirring. Add celery and cook covered over medium heat for 3 minutes. Add stock and celeriac, bring to a boil, then simmer for 15 minutes. Purée until creamy smooth and adjust seasoning. Garnish with feta and dill. Serves 6-8.
- Perhaps you are wondering about the orchids gracing the bowl of Celeriac Soup? They belong to a single plant that bloomed after a long hiatus. Here’s to patience and the good things that come to those who wait.
- Here’s some interesting information about celeriac.
- Here are a few more flower photos to brighten your day: