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Creamy Celeriac Soup
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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 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.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.)
Serving: 1serving | Calories: 86kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 426mg | Fiber: 4g