Celery Root Soup
Serves 8
Time 50 min
Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness. Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery.
Special Diets:
Ingredients
- 1 large celery root (about 1 1/4 pounds), trimmed, peeled and diced
- 2 medium parsnips, diced
- 2 large apples, such as Gala or Fuji, peeled and chopped
- 1 medium Russet potato, peeled and diced
- 1 medium white onion, diced
- 1 (13.4-ounce) package no-salt-added cannellini beans, drained and rinsed
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 lemons, cut into wedges
- 1/2 teaspoon fine sea salt
Method
Combine celery root, parsnips, apples, potato, onion, beans, bay leaf, thyme, salt and 4 cups water in a large pot.
Cover and bring to a boil over high heat.
Reduce to a simmer and cook until beans and celery root are completely tender and falling apart, about 40 minutes.
Remove bay leaf and purée soup until creamy using an upright or immersion blender.
Add warm water as needed to reach desired consistency and continue to simmer.
Serve with lemon wedges.
Nutritional Info:
Per serving: about 1 cup, 130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 29g carbohydrates (6g dietary fiber, 9g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 large celery root (about 1 1/4 pounds), trimmed, peeled and diced
- 2 medium parsnips, diced
- 2 large apples, such as Gala or Fuji, peeled and chopped
- 1 medium Russet potato, peeled and diced
- 1 medium white onion, diced
- 1 (13.4-ounce) package no-salt-added cannellini beans, drained and rinsed
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 lemons, cut into wedges
- 1/2 teaspoon fine sea salt