HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
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.
Cooked with leeks and garnished with red and black peppercorns.
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
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3 Tbsp ( 45ml) olive oil
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2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit
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1 clove garlic, minced
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1 head of celeriac, peeled and cut into ½ inch (or 1.5 cm) cubes
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1 tsp dried oregano
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1 Tbsp dried thyme
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4 cups (1L) chicken or vegetable stock
-
Salt and pepper
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.
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).
