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Celery Root & Potato Soup

Name: Celery Root & Potato Soup
Prep time: 20

(4 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Celery root is a truly underestimated winter root vegetable. Originating in the Mediterranean, celery root is commonly used to spice up winter gratins, salads, and soups. Although celery root’s gnarly outside is not encouraging,...

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

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Nutrition Facts

Calories

238 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

38 g

Sugar

4 g

Fiber

5 g

Protein

12 g

Sodium

1441 mg

Directions

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.
Sauté the onion in the butter over a medium high heat until they are soft and have browned slightly.
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.
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.
Serve garnished with chopped parsley and a dollop yogurt, if desired.

Chef Tips

If you’re not on chemo, try celeriac French style; raw, coarsely grated, and tossed it with our egg-free Remoulade Dressing.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.