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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Celery root, also known as celeriac, isn't exactly the prettiest vegetable on the block. It looks like a gnarly, mud-covered turnip, and honestly, it sat in my fridge for a week before I finally decided to face it! But, trust me, once you peel back its rough exterior, you'll find a surprisingly delicate flavor. It tastes kinda like a subtle celery mixed with parsley, and a hint of nutty sweetness. This soup captures all of that goodness in a warm, comforting hug. I was shocked, a creamy, smooth texture with a deep, earthy flavor! Who knew?
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What's even better, this soup is naturally creamy without relying on heavy cream. The trick? Roasting the celery root first. Roasting brings out the sweetness and intensifies the flavor, giving the soup a richer, more complex taste. Blending it all together creates this luxuriously smooth texture that feels so indulgent, you won't believe it's actually good for you! One cold evening, huddled inside with the rain lashing against the windows, this soup was a lifesaver. The aroma alone was enough to lift my spirits, and the first spoonful? Pure bliss.
Required Equipments
- Vegetable Brush
- Sharp Knife
- Vegetable Peeler
- Baking Sheet
- Large Bowl
- Large Pot
- Immersion Blender
Creamy Celery Root Soup: Frequently Asked Questions
Creamy Celery Root Soup
Dive into a bowl of creamy celery root soup, a comforting and elegant dish that’s easier to make than you might think. This soup celebrates the subtle, earthy sweetness of celery root, transformed into a velvety smooth texture with just a few simple ingredients.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This helps caramelize the celery root and enhance its flavor.
- Wash and scrub the celery root thoroughly. Use a vegetable brush to remove any dirt or debris from the surface.
- Peel the celery root with a sharp knife or vegetable peeler. Be sure to remove all the rough skin.
- Cut the peeled celery root into 1-inch cubes. Uniform sizes ensure even cooking.
- Place the cubed celery root in a large bowl. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat.
- Spread the celery root in a single layer on a baking sheet. Avoid overcrowding the pan for even roasting.
- Roast in the preheated oven for 30-40 minutes, or until the celery root is tender and slightly browned. Flip halfway through to ensure even browning.
- While the celery root is roasting, chop 1 medium onion and mince 2 cloves of garlic. Having these ready will speed up the next steps.
- Once the celery root is roasted, remove it from the oven and set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir frequently to prevent burning.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in 4 cups of vegetable broth. Bring to a simmer.
- Add the roasted celery root to the pot. Stir to combine.
- Simmer for 15-20 minutes, or until the celery root is very tender. This allows the flavors to meld together.
- Remove the pot from the heat and let it cool slightly for a few minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid hot soup splattering.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency. You can also add a splash of milk or cream (dairy or non-dairy) for extra richness, though it's not necessary.
- Ladle the soup into bowls. Garnish with chopped fresh parsley or a swirl of cream, if desired.
- Serve hot and enjoy the creamy, earthy goodness of your homemade celery root soup!
📝 Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Add a pinch of nutmeg for a warm, comforting spice.
- If you dont have an immersion blender a regular blender will work just fine.
- A splash of apple cider vinegar will help balance out the sweetness
🍎 Nutrition
Calories: 180 kcal
Protein: 3 g
Fat: 8 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 60 mg
