-
(2 votes, average: 4.50 out of 5)
Loading...
Celery root, is a truly underestimated winter root vegetable. The French have appreciated it for years, using it to spice up winter gratins, salads and soups.
Although celery root’s gnarly outside is not encouraging, pick it up, put it in your basket, and give it a try with this deliciously warming soup. It is a great introduction to celery root’s uniquely peppery ‘celery’ taste, and will satisfy the most jaded chemo palate. Celery root brings vitamin B6 and minerals like magnesium, potassium, and phosphorous to the table. It’s no ugly duckling.
Preparation
1. Cut off the gnarly top and the bottom of the celery root. Peel and rinse it well to remove any remaining dirt. Halve and cut each half into a ½ inch dice. Set aside.
2. Sauté the onion in the butter over a medium high heat until they are soft and have browned slightly.
3. Add the yogurt and fry until all the liquid has evaporated. Add a grind or two of black pepper. Fry for a minute or so more.
4. Add the potatoes and celery root and cook for a couple of minutes, then add the stock. Bring the soup to a boil, lower heat to a simmer, cover and cook until the vegetables are tender. Purée with an immersion blender or in batches in a blender.
5. Serve garnished with chopped parsley and a dollop yogurt, if desired.
For more soup ideas check out our Healthy Soup Recipes.
Ingredients:
- 1 pound celery root
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 tablespoons Greek yogurt, plus more for garnish
- 1 pound Idaho potatoes (about 2 large spuds), cut into a ½-inch dice
- 6 cups low sodium chicken stock
- 1 tablespoon chopped parsley, for garnish
- Salt and pepper, to taste
Nutritional Information
Calories
230 cals
Fat
6 g
Saturated Fat
3 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
2 g
Carbohydrates
37 g
Sugar
4 g
Fiber
5 g
Protein
12 g
Sodium
1418 mg
*per serving
Ann's Tips and Tricks
If you’re not on chemo, try celeriac French style raw, coarsely grated and tossed it with our egg-free Remoulade Dressing.
