Vegetarian Celeriac Soup

Published: December 4, 2017 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 35 Minutes

Serves 6

Average Rating: 5 | Rated By: 4 users

Here is a classic French-style creamy soup with lots of flavour. This vegetarian celeriac soup is super easy to make and can be served hot or cold.

Celeriac, a super healthy vegetable is the root of celery and is high in vitamins C and K, and various B vitamins. It is also a good source of dietary fiber, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc and is low in calories and carbs

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Ingredients

3 Tbsp. extra virgin olive oil or butter

2 medium leeks, green top removed, thinly sliced

1 medium onion, halved and thinly sliced

2 GF bay leaves

1 tsp. GF thyme leaves

¼ tsp. GF ground nutmeg

½ cup white wine

1 large celeriac, peeled and roughly sliced

1 medium sweet potato, peeled and roughly sliced

6 cups gluten-free vegetable stock

½ - 1 cup heavy cream

Sea salt and freshly ground GF black pepper to taste

½ cup full-fat plain yogurt

Black sesame seeds for garnish (optional)

Note; for dairy-free option, substitute coconut cream for cream and yogurt

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Instructions

In a soup pot over medium heat, heat olive oil. Add leeks, onions, bay leaves and thyme. Cook for 5 minutes stirring occasionally

Add nutmeg and wine and cook until the liquid is reduced by half

Add celeriac, sweet potato and stock. Bring to boil, cover and reduce heat to medium-low. Cook for 20 – 25 minutes until celeriac is tender. REMOVE BAY LEAVES!

Transfer the mixture in batches to a blender and blend until smooth

Return soup back to the pot and add just enough cream until you reach desired thickness. Season with salt and pepper

To serve, drizzle with yogurt and sprinkle with sesame seeds

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