Celery Root Soup

The the essence of celery root adds a delicious twist to this thick and creamy soup.

How Healthy Is That?

Celery root contains vitamins A, B1, B2, B6, C, E, K, PP and minerals such as iron, calcium, phosphorus, magnesium and zinc. It has the ideal quantities of iron and magnesium to stop oncological diseases from progressing. This plant also has diuretic properties and dichloridic effects which are useful in renal afflictions (like renal colic and renal lithiasis) and heart disorders.

Recipe Ingredients

3 T Canola Oil
3 cloves garlic, minced
1 large yellow onion, chopped (2 Cups)
3 stalks celery, chopped (1/2 Cup)
3 carrots, cut into 1/4" rounds (3/4/ Cup)
2 medium size celery roots, cut into 1 inch cubes (3 Cups)
3 fist size red potatoes, cubed (3 Cups)
6 Cups vegetable broth
2-3 Cups Rice Milk or Soy Milk
1/2 teaspoon Rosemary
1/2 teaspoon dill
Salt and Pepper to taste
Dash of hot sauce (optional)
3 scallions, chopped


Recipe Directions

Add Canola Oil, onion, carrot, and celery to medium size soup pot
Saute over medium heat until slightly tender (approx. 6 minutes)
Mix in garlic and saute approx 5 minutes
Add potatoes and celery and saute 5-10 minutes more, mixing thoroughly
Pour in vegetable broth making sure it covers all ingredients and bring to a boil.
Cover and simmer over low heat for 25-30 minutes, or until all vegetables are tender.
Remove from heat

Place 2-3 cups of soup into a blender and add 1/2 cup of "milk." Mix until creamy and return to pot. Continue with the rest of the soup is blended.
Add remaining spices; salt and pepper to taste.

Serve Warm with toasty Sourdough or French bread.

Serves 4-6

Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/11/celery-root-soup.html