A healthy soup with a creamy texture from the celery root (celeriac) and potatoes. Delicious and Silky Smooth. Dairy Free. Add a swirl of Cashew Cream for a decorative touch. Vegan.
A warming soup garnished with Garlic-Herb Pita Croutons and a Cashew Crema Swirl.
Cashew Crema Swirl:
Soak Raw Cashews – combine with 1/4 cup coconut milk and 1/4 cup filtered water. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt and a big pinch of cinnamon. Blend until smooth!
Add a swirl of Cashew Cream for a decorative touch.
Celeriac, more commonly referred to as celery root, is a variety of celery that’s grown especially for its crisp, white-fleshed, knobby root, rather than for its stalks and leaves. Not the most appealing looking root with a tangle of gnarly roots attached, which grows just beneath the surface of the soil. But just beneath its skin – the interior is snow white in color and absorbs broth well, so that it’s creamy when puréed.
Once the peel is removed, you’ll find flesh that’s nutty, sweet, and full of a delicate celery flavor. Like other winter-root vegetables, celeriac is hearty and versatile, and can be prepared in so many different ways. The interior is snow white in color and absorbs broth well, so that it’s creamy when puréed.
Celery root is low in calories; 66 per cup, with some notable fiber, moderate carbohydrates and a great dose of potassium.
This is quite an easy recipe – the most challenging step is peeling the celery root. (See recipe for how-to.)
Celery Root Bisque Soup with Garlic Pita Croutons
Ingredients
- 1 tablespoon extra virgin olive oil, (or unsalted butter if not Vegan.)
- 1 cup leeks, whites and light green only
- 2 cups celery root, peeled, ½” dice (how to peel it*)
- 1 cup yukon gold potatoes
- 1/2 cup red bell pepper, fresh or roasted, ½ “dice
- 1/2 cup carrots, peeled, 1/2” dice
- 5 1/2 cups homemade vegetable broth , (or homemade chicken broth if not Vegan)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 2 5" pita breads
- 1 tablespoon neutral oil, or extra virgin olive oil
- 1 teaspoon garlic, peeled & minced
- 1/8 teaspoon freshly cracked black pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon sea salt
- 2 teaspoons fresh parsley leaves, cleaned, dried and chopped fine
Instructions
- Wash leeks well and chop them 1/2″ dice. In a 4 quart soup pot, melt the olive oil (or butter) and cook (sweat) the leeks over low-medium heat. Cook for 5 minutes, but do not color. Add the celeriac* to the pot and cook over low heat for 5 minutes, stirring. Add the pepper, salt, chili powder, and then the broth. Bring the mixture to a boil, then reduce to a simmer and cover.
- Cook for 15 minutes and check to see if the vegetables are softening. Add the red peppers and carrots and simmer until the vegetables are softened and the flavors have blended (about 10 minutes more.)
- Cool slightly and puree until smooth with an emersion blender right in the pot, or transfer soup to a blender. Gently reheat the soup when ready to serve.
*How to peel a celery root:
- Cut the root in half. Cut away hanging roots. Remove outer layer with a sharp peeler or a small sharp knife. Dice – if making ahead of time, add to a bowl of lemon water, drain when using.
Garlic Pita Croutons:
- Preheat oven to 375 degrees. Blend together the oil and garlic in a small bowl. Add the seasonings. Split the pita breads in half, and cut each in half (4 pieces.) Brush on the garlic mixture evenly, and cut each piece into 1″ triangles. Place them on a baking sheet (line with foil for easy clean up.)
- Bake in oven until lightly browned, about 8 – 10 minutes. Add the parsley to the pita croutons, mix to adhere.
Cashew Crema Swirl:
- To the carafe of a blender: Add 1/2 soaked raw cashews (soak 4 hours or overnight; drain) with 1/4 cup coconut milk and 1/4 cup filtered water. Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt and a big pinch of cinnamon.Blend all on low to high speed until very creamy and smooth, about 30 seconds. Remove to a clean glass bowl or container. Refrigerate if not using within an hour. Will stay for about 5 days.Add more water if necessary, as the crema can thicken.
To Serve:
- Ladle soup into individual bowls. Swirl on top with some Cashew Crema. Lightly crush the pita croutons and sprinkle them over the warm soup. Garnish with garlic chives or the herb of your choice. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
