BY Jodi Moreno
Celery root, also known as celeriac, is one of my favorite root vegetables. It is a relative of the parsnip and can be found at your farmer’s market or grocery store from late fall until early spring. There’s lots you can do with this nutritious vegetable, but my favorite in the fall is this soup with apples. The apple give the soup a little sweet kick, which seems to pair so perfectly with the celery root. It is rich and creamy (without the addition of cream) which is so satisfying on a brisk fall day.
this recipe is vegan + gluten free
4 – 6
- 2 cups of celery root, tops removed, peeled and diced (about 2 celery roots)
- 2 cups of apple, peeled, cored and diced (about 2 apples)
- 6 green onions, diced (white parts for cooking, green parts for garnish)
- a couple of tablespoons of olive oil
- salt + pepper (white pepper, preferably)
- 6 cups of water
In a large sauce pan over medium heat, add a couple of tablespoons of olive oil and sauté the celery root, apple and green onion (white parts only) for about 5-8 minutes, or until the celery root and apple are soft (but not browned). Season well with salt and pepper.
Then, add the water and bring to a boil. Reduce to a simmer, cover and cook for about 30-40 minutes.
Using an immersion blender, puree the soup until smooth. If you are using a regular blender, do this in small batches carefully transferring the soup to the blender. Taste the soup and adjust the seasoning accordingly. It will likely need a little more salt and pepper at this point.
Serve warm and garnish with the green onion tops.
This will keep in an airtight container in the refrigerator for about a week.