Creamy Celery Root Soup
Ingredients
The soup
-
2
tbsp
Olive oil
-
2
cloves
Garlic (minced)
-
½
cup
Onion (diced)
-
1
medium
Bay leaf
-
1
lb
Celery root (cubed)
-
1
cup
Cauliflower florets
-
6
cups
Chicken broth, reduced sodium
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
½
cup
Heavy cream (or full-fat coconut milk for dairy-free)
Optional toppings
-
½
cup
Cheddar cheese (shredded; skip for dairy-free)
-
4
slices
Cooked bacon (chopped)
-
⅓
cup
Green onions (chopped)
-
to taste
Fresh cracked black pepper
Instructions
- Heat olive oil in a Dutch oven over medium heat and sauté garlic, onion, and bay leaf until the onion is translucent.
- Add cubed celery root, cauliflower florets, chicken broth, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer until the celeriac is tender.
- Remove from heat, discard the bay leaf, stir in heavy cream, and blend until smooth.
- Serve with optional toppings if desired.
Nutrition Facts (estimated)
Servings
8
Calories
123
Total fat
9.5g
Total carbohydrates
8.3g
Total protein
2.4g
Sodium
0mg
Cholesterol
0mg
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