Vegetarian Celeriac Soup

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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. This 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

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
  • 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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