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Recipe: Celery Root Soup With Granny Smith Apples edit

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Photo: Helen Pitlick

Created by: Sheri Wetherell

Edited by: Helen Pitlick, Sheri Wetherell

Tags: Autumn, Soups, Vegan

Yield: 6 servings

edit Ingredients

Sea salt

3

tablespoons extra-virgin olive oil

2

medium celery roots , peeled and cut into 1-inch cubes

2

stalks celery , chopped

1

large onion , chopped

2

quarts faux chicken or vegetable broth

1

bay leaf

1

cup thick Cashew Cream

Freshly ground black pepper

1

unpeeled Granny Smith apple , very finely diced

Chive oil

edit Preparation

Step 1

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Step 2

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Step 3

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.

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edit About Celery Root Soup With Granny Smith Apples

This recipe is from Tal Ronnen, The Conscious Cook.

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