Celeriac soup
This creamy celeriac soup is a warming and comforting dish, perfect for chilly days. Its unique flavor profile, derived from the earthy celeriac, pairs well with herbs and spices, making it an ideal starter or light meal.
Equipment
- 1 large saucepan or pot
- 1 blender or immersion blender
- 1 ladle
- 1 measuring cups and spoons
Ingredients
- 1 medium celeriac approximately 1 pound
- 1 medium onion
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 medium potato about 5 ounces
- 1 teaspoon thyme dried or fresh
- to taste salt
- to taste pepper
- ½ cup heavy cream optional, for added richness
- for garnish fresh parsley optional
Instructions
- Peel the celeriac and cut it into small cubes. Set aside.
- Chop the onion and mince the garlic cloves.
- In a large saucepan or pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the celeriac and potato cubes to the pot. Stir well to coat with the onion and garlic mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the celeriac and potatoes are tender.
- Remove the pot from heat and add thyme, salt, and pepper. Use a blender or immersion blender to purée the soup until smooth.
- If desired, stir in the heavy cream for added richness, and adjust seasoning to taste.
- Serve the soup warm in bowls, garnished with fresh parsley.
Notes
For a lighter version, you can skip the heavy cream or substitute it with coconut milk.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
Celeriac is a great source of fiber and vitamins, making this soup nutritious as well as delicious. Enjoy!