CELERIAC (CELERY ROOT) SOUP

Celeriac is the ugly duckling of root vegetables, but man it’s yummy!  It has a very distinct taste that is at the same time sweet with just a subtle hint of bitter, for a nicely balanced and complex flavor.  Rich in, well, many things, it’s great for your immune system and weight loss. 

Make a double batch if you want to keep it on hand in the refrigerator.  I find a small bowl makes a great snack or starter, nourishes you, and keeps hunger at bay!

PREP TIME:  10 min

 

STOVE TIME:

Wonderbag Method 20 min

Conventional Method 1 hour 30 min

 

SERVES:  6-8

INGREDIENTS
  • 3 Tbsp ( 45ml) olive oil

  • 2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit

  • 1 clove garlic, minced

  • 1 head of celeriac, peeled and cut into ½ inch (or 1.5 cm) cubes

  • 1 tsp dried oregano

  • 1 Tbsp dried thyme

  • 4 cups (1L) chicken or vegetable stock

  • Salt and pepper

 

Celeriac, leeks, garlic & thyme.
Celeriac, leeks, garlic & thyme.
Prepped ingredients.
Prepped ingredients.
COOK THE SOUP

CONVENTIONAL METHOD

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions and saute 5 minutes, until onions are soft and golden.

2)  Add the garlic, thyme, and oregano and cook for 30 seconds.

3) Add the celeriac and stock and bring to a boil.

4)  Reduce heat to low and simmer covered for  1 hour 20 minutes.

5)  Stir occasionally.

WONDERBAG METHOD

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and onions and saute 5 minutes, until onions are soft and golden.

 

2)  Add the garlic, thyme, and oregano and cook for 30 seconds.

 

3) Add the celeriac and stock and bring to a boil.

 

4)  Reduce heat to med-low and simmer, covered, for 10 minutes.

 

5)  Seal your lidded pot in the Wonderbag and leave it to cook for a minimum of 1 hour 30 min (best to leave it 4-5 hours, or all day, the flavours develop the longer you leave it).

SERVE

When you're ready to serve, puree soup into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender).

 

Salt and pepper to taste, and garnish with a fresh sprig of parsley.

 

Celeriac Soup
Celeriac Soup

The colourful peppercorns elevate the flavour while making it look pretty.

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

INGREDIENTS

Celeriac is quite ‘knobby’ around the base and tip, so you will find that the peel makes its way into a few crevices.  Slice of off about ½ inch at the base and the tip and then use the tip of a vegetable peeler to dig out those bits of peel - a bit like digging the ‘eyes’ or ‘icky spots’ out of a potato.

 

I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is.

GARNISH

I like to use mixed pepper corns as the red berries give such a lovely color.  Garnish with a parsley sprig to brighten it up…a little green goes a long way

KITCHEN BUDDIES

The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).

 

I use a hand mixer to puree the soup directly in the pot (vs. transferring to a food processor or blender).

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