I don’t know which is the bigger surprise, that I bought a Vita-Mix or that I bought a celery root. Since the Vita-Mix is the bigger purchase, I’ll go with that.
I bought a Vita-Mix! Thanks to a generous Christmas gift, I broke down and did something I never thought I’d do. I’ve put it off for years, buying progressively more expensive blenders that always fall apart, some appallingly quickly (grrr shame on you, KitchenAid!). I finally got tired of blender shopping every year and decided to get something that would last, backed up by a 7-year warranty. (Complete disclosure: I’ve been so happy with my Vita-Mix that I became an affiliate; if you buy one through my link, I get a commission and you get free shipping.)
But I didn’t anticipate that I would go power-happy with this thing. I’ve been blending up everything, just because I can, making silky smooth hummus with whole sesame seeds instead of tahini, delicious “ice creams” with frozen fruit, and creamy soups without the cream. The amazing thing about this machine is that the blades spin so fast, the friction can heat a soup as it’s being blended. My daughter (aka The Potato Queen) has started coming home from school and eating a bowl or two of potato soup that she helps me make in about 10 minutes. I wasn’t always a fan of pureed soups, preferring to chew my food myself, but there’s something comforting about a bowl of hot, creamy soup on a cold January day.
When the potato soup was such a hit, I started branching out to other “cream of” soups. That’s when I saw the celery root (aka celeriac) in the grocery store. I’d never bought one before because I figured Why bother? If it tastes like celery, why not just use celery? But I knew that beneath the rough brown exterior, celeriac is a creamy white, just like potatoes. So I couldn’t resist the impulse to bring it home and pulverize it in my new favorite toy. And I’m so glad I did. After all, celery root is high in vitamins, minerals, and fiber but low in calories. It makes a delicious soup that I can eat to my stomach’s content without feeling guilty.
Now, you don’t need a Vita-Mix to make this recipe; any blender can puree cooked celery root. And you don’t need a pressure cooker, either. But if you happen to have a Vita-Mix and a pressure cooker, you can cook this light, savory soup in about 15 minutes. Consider it a healthy convenience food!
Creamy Celeriac Soup
Take care when blending the cooked celery root and broth because hot liquids can erupt from the blender and cause serious burns. Never fill your blender more than 1/2 full. Also, remove the center cup on the two-part lid and cover the opening with a kitchen towel to allow hot air to escape and prevent pressure from building up.
1 large or 2 medium celery roots (4-5 cups chopped)
1 medium onion, chopped
4 cloves garlic, peeled
3 cups vegetable broth, divided
1/8 teaspoon white pepper (or to taste)
1/2 teaspoon thyme
1/2 teaspoon salt (or to taste)
1/4 cup non-dairy milk
1/2 teaspoon lemon juice
Peel the celery root and cut it into equal-sized cubes (about 3/4-inch). Heat a pressure cooker or large saucepan and saute the onion and whole garlic until the onion begins to brown. Add the celery root and 2 cups of vegetable broth.
For pressure cooking, bring to high pressure and cook for 4 minutes (more or less depending on size of celeriac cubes). Remove from heat and allow pressure to come down naturally.or
To cook in a regular sauce pan, cover and simmer until celeriac is tender, 20-30 minutes.
Pour cooked celeriac and remaining broth into a blender and puree, starting at a low speed and increasing to high, in batches if necessary, until completely smooth (see note above). Pour back into the pot and add white pepper, thyme, and salt. Simmer for 15-20 minutes, adding additional broth if the soup gets too thick. Add non-dairy milk and lemon juice, stir well, and simmer for 5 more minutes. Add more salt and pepper to taste and serve hot.
(Vita-Mix users may add all ingredients during the blending stage and blend at high speed until soup is steamy, about 2 minutes. Adjust seasonings and serve.)
Preparation time: 10 minute(s) | Cooking time: 60 minute(s)
Number of servings (yield): 4
Makes 4 servings. Per serving: 86 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 426mg Sodium; 4g Fiber. Weight Watchers Core/1 Point.