Vegan Celeriac Soup

Celeriac, also known as celery root, has a nutty, slightly sweet flavor with notes of celery and parsley. It is in season in late fall and winter.

You can find celeriac in your local farmers markets and grocery stores. Shop for firm bulbs that feel heavy for their size, with a greenish color. You can store celery root in the refrigerator. 

To prepare, scrub the bulb clean and peel with a vegetable peeler. The raw flesh is white, dense, and firm. When cooked, celery root has a texture similar to a baked potato.

This recipe combines mild leeks, fresh celeriac, a russet potato, crisp fennel, and tart, juicy granny smith apples. Top with roasted pistachios, fresh cilantro microgreens, and a splash of olive oil. Enjoy!

Ingredients:

2 T extra virgin olive oil

2 leeks, white and light green part only, halved lengthwise, cleaned and sliced

2 lb. celeriac, peeled and diced

1 medium-size russet potato, peeled and diced

2 Granny Smith apples, peeled, cored, and diced

1 fennel bulb, cored and diced

2 garlic cloves, minced

4 cups vegetable broth

2 cups unsweetened oat milk

Salt and pepper to taste

1 cup roasted pistachio nuts

1 cup cilantro microgreens

1/4 cup finishing extra virgin olive oil

Method:

1. In a large soup pot, over medium heat, add the olive oil; add the sliced leeks and cook until soft.

2. Add the celeriac, potato, apple, fennel, garlic, and vegetable broth, and simmer on low until ingredients are soft; remove from heat.

3. Puree with an immersion blender or blender until the soup is smooth and creamy. Add one cup of oat milk. If the soup is too thick, add the remaining cup of oat milk. Season with salt and pepper.

4. Roasted pistachio nuts: pre-heat oven to 250 degrees. Roast the pistachio nuts for 10 minutes on a baking sheet and set aside.

5. Garnish the soup with roasted pistachio nuts, a pinch of cilantro microgreens, and a drizzle of a mild finishing extra virgin olive oil.

Notes:

Substitute chicken stock for vegetable stock. 

Substitute roasted walnuts for roasted pistachio nuts.

Soup can be prepared one day in advance.