Last Fall, I became a huge soup fan. In the past I would have a bowl of soup maybe twice a year. I know; that’t not a lot soup! Soup just wasn’t apart of my recipe repertoire. Something must of change during the Fall because now I find myself making soup at least once a week, sometimes even twice. I like to use seasonal produce when I am making soup and one of my favorite Winter vegetables to use right now is celeriac. Are you a fan? I know it might not be the most appealing of the root vegetables but this recipe for Celeriac and Potato Soup is delicious.
Celeriac is not only healthy and full of vitamins but it also happens to be low in calories. A cup of cooked celeriac is about 42 calories. Celeriac is very good source of vitamin K, essential minerals such as phosphorus, iron, calcium, copper, and it also has some of valuable B-complex vitamins.
Celeriac has a distinct flavor that can be very strong and overpowering. I like to use a few potatoes to balance out the celeriac flavor, but it still lets the celeriac shine and be the star of the soup. Unlike a typical creamy potato soup, this Celeriac and Potato Soup is much lighter than a traditional creamy potato soup.
This Celeriac and Potato Soup is:
Packed full of essential vitamins
Light & Healthy
Easy to make
Highlights seasonal Winter produce
If you make this recipe, I’d love to see your photos on Instagram using #thymeandlove
- 1 Tablespoon Olive Oil
- 1 Medium Leek, white and light green parts cleaned and diced
- 4 Large Garlic Cloves, minced
- 1/2 Tsp Cumin
- 2 Pounds Celeriac, trimmed and peeled, and diced
- 1 1/2 Pounds Yukon Gold Potatoes, peeled and diced
- Small Handful of Fresh Cilantro, left whole
- 2 Cups Vegetable Broth + 2 Cups Water**
- 1/2 Tsp Sea Salt, or to taste
- 1/4 Tsp Black Pepper
- Heat a dutch oven or large soup pot over medium heat. Once heated add the olive oil.
- Add the diced leek and cook until it starts to soften, about 8 minutes. Then add the garlic and cook for 1 minute. Add the cumin stir and cook for 30 seconds.
- Add the cleaned and diced celeriac and potatoes. Stir to coat with the leek mixture. Cook for 5 minutes.
- Place the cilantro on top then pour the broth + water. Add the salt and pepper. Bring to a boil then reduce heat to a simmer and partially cover the pot. Cook until the celeriac and potatoes are just fork tender, about 15 minutes.
- Once the celeriac and potatoes are tender, turn off the heat. Carefully remove the cilantro and throw it out. If left in the soup, it can turn the soup very bitter. Use an immersion blender to puree the soup or let the soup cool a few minutes and carefully transfer to a blender and puree.
- Taste and adjust seasons to taste!
You can use all water if you don't have any vegetable broth on hand.