Description
A creamy and comforting celeriac soup that is perfect for chilly days.
Ingredients
Scale
- 1 medium celeriac (about 500g), peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened (about 5 minutes).
- Add diced celeriac and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until tender (about 20 minutes).
- Use an immersion blender to puree the soup until silky smooth. Stir in heavy cream and season with salt and pepper.
- Heat through without boiling, then serve hot with an extra drizzle of olive oil or fresh herbs.
Notes
- This soup can be made dairy-free by using coconut milk instead of heavy cream.
- Feel free to add additional herbs or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg