One of the best ways to eat healthy is by eating ingredients that are in season. Winter is all about hearty root vegetables. It's easy to get sick of eating the same roasted vegetables like carrots, potatoes, turnips day after day, but that's where creativity comes in! The celery root, also known as celeriac, is abundantly available during the winter months and is packed with nutrients to keep you from getting sick. This recipe is really similar to my broccoli soup, which is another great alternative. It's really filling and great on its own, or can be served with a simple spinach salad.
Prep Time: 15 Minutes Cook Time: 1 hour
- 1 medium celery root (also known as celeriac)
- 1 large white onion
- 3 cloves of garlic
- 1 large russet potato
- 1 lb of sunchokes (also known as Jerusalem Artichokes)
- 6 cups of organic vegetable broth (or broth of your choice)
- Chop onion, garlic, potato, sunchokes and celery root.
- In a large pan, heat olive oil on low heat.
- Add in the onions and stir for 5 minutes until they are translucent.
- Add in the garlic, potato, sunchoke and celery root. Stir for 5 minutes until all of the veggies are coated in olive oil.
- Season with salt and pepper and add 1 cup of vegetable broth.
- Cover and reduce heat to a simmer.
- Continue to cook for 45 minutes, adding more liquid and stirring every 10 minutes.
- Once the vegetables have softened, remove from heat and let cool for 5 minutes.
- Transfer the veggies into the food processor and blend on high until everything is pureed.
- If the consistency is still thick, transfer it into a sauce pan and simmer on low heat, adding additional vegetable stock as needed.