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Vegetarian Celeriac Soup

Published: December 4, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 6
Vegetarian Celeriac Soup
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Average Rating: 5 | Rated By: 3 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 soup

 

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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