We love puréed soups around here. So simple and satisfying and just about any seasonal veggie can be blended into velvety goodness. This particular variation stars the modest root veggie, celariac aka celery root.
This gnarly beaut was calling our name at the farmers market and we decided to combine it with some stalk celery, russet potatoes, yellow onions, and a few herbs. The flavors blended seamlessly to create this remarkably creamy, rich soup that you’d swear wasn’t vegan.
Celariac may not win any beauty contests in the veggie world, but it’s surprisingly tender and delicate underneath that rough facade. Not to mention it’s known to be useful in cancer prevention, toning the vascular system, lowering blood pressure and cholestorol, and reducing arthritic and muscular pain.
Celeriac is rich in potassium to help maintain acid-alkaline balance, phosphorus for strong teeth and bones, vitamin c for a healthy immune system, and vitamin B6 for balancing hormones. It’s high in fiber too, but low in calories and fat. This ugly vegetable is starting to look a whole lot prettier, right?
- 550 g yellow onions thinly sliced (about 2 medium)
- 80 g olive oil divided (1/2 cup)
- 600 g celeriac halved and thinly sliced (about 2 medium)
- 90 g celery thinly sliced into crescents (about 2 stalks)
- 370 g russet potato (about 1 large)
- 1900 g water (8 cups)
- 4 sprigs thyme
- 5 stems parsley
- 10 black peppercorns
- 2 bay leaves
- salt, to taste
- In a dutch oven heat ¼ cup olive oil on low, add onions, a large pinch of salt and stir.
- Cover with a parchment paper lid, which is a piece of parchment paper cut larger than the diameter of the pot that can be set into the pot just above the onions. This technique keeps the moisture in the onions instead of browning them, which will change the flavor and color of your onions. See picture for reference on what your parchment lid should look like. We used unbleached parchment paper. If this is too much fuss for you, a regular lid may work in a pinch.
- Simmer on low for 45 minutes, stirring often. You do not want any color on the onions, you just want to sweat them. Add ¼ cup of water if onions are starting to brown.
- Tie a bouquet garni with the thyme, parsley, bay leaf, and peppercorns. We used a little muslin bag as seen in the picture, however you can tie the herbs up with twine if you don't have a bag. In that case, put the peppercorns in loose and pick them out at the end.
- When onions are translucent and soft (taste to make sure) remove parchment lid, add 8 cups of water, all of the remaining veggies, bouquet garni, 2 large pinches of salt, and another ¼ cup of olive oil to pot. Simmer and cook uncovered until veggies are tender, about 30 minutes.
- Transfer contents of pot to a high powered blender (we use this one) and blend on high for 1-2 minutes, until absolutely creamy. You may have to do this in batches. Run the soup through a fine mesh strainer if your blender doesn't seem to be cutting it. Once all the soup is blended, transfer back to the pot and season with salt, olive oil, and pepper. Top with a fresh green garnish like minced parsley or thyme. We topped ours with a dollop of chimichurri and it was delish.