Celeriac, or celery root, is not the most attractive root vegetable, it’s what’s on the inside that counts. It is similar to a turnip, with a brown, rough exterior and creamy white interior. Because it has a starchy consistency, it can be an excellent substitute for potatoes. That’s why it works so great in soups, stews, or mashes! The mild, celery-like flavor of the root also pairs beautifully with the earthy flavors of hearty soups.
Celeriac is low in calories and high in vitamin C. One cup of cooked celeriac only contains about 55 calories, which is why people prefer it to regular Idaho potatoes. It packs two times the vitamin C content of celery ribs! Plus, it’s high in fiber, vitamin B6, potassium, and magnesium. Some research found that the anti-inflammatory properties may inhibit the production of pro-inflammatory cytokines, which are proteins that play a role in the body’s immune response. More research is necessary to fully understand the anti-inflammatory nature of celeriac.
Now, in regards to the soup, it has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming winter soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic. And make sure that you choose the low-sodium vegetable stock because you don’t need excess sodium in your life.
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 6 servings
- Category: Soups & Stews, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. olive oil
- 1 celeriac, peeled and cubed
- 1 large potato, peeled and cubed
- 1 leek, washed and roughly sliced
- 1 onion, peeled and roughly chopped
- 1 clove garlic, minced
- 4 c low-sodium vegetable stock
- sea salt and pepper, to taste
- 1 handful parsley leaves, chopped
Instructions
- Place a large pot over medium-low heat and add the olive oil, allowing it to warm for 15 seconds or so.
- Add the celeriac, potato, leek, onion, and garlic. Season with sea salt and pepper and stir. Gently sweat the vegetables until the celeriac and potatoes start to soften (about 10 minutes).
- Pour in the vegetable stock and turn up the heat to bring the soup to a boil. Reduce to a simmer and leave it on the stove for 20 minutes. Celeriac should be fork tender.
- Add in the parsley leaves and use an immersion blender to puree until smooth. Alternatively, blend the soup in batches in a blender.
- Serve with a drizzle of olive oil and some additional parsley leaves.
