Celery root soup {Sopa de apio nabo}

Name: Celery root soup {Sopa de apio nabo}
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 tablespoons olive oil; 1 cup chopped white onion; 4 garlic cloves; 1 tsp ground cumin; 3 celery roots; 2 potatoes; 5 cups vegetable broth; 1 cup milk; 1 bunch dill; salt to taste; Crispy fried pancetta or bacon; smoked salmon; Spicy roasted pepper yogurt sauce

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8
Course
Appetizer, Soup
Cuisine
South American, Fusion, American, Ecuadorian

Celery root soup {Sopa de apio nabo}

Iris Warren

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Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.

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Ingredients

Servings

2 tablespoons olive oil
1 cup chopped white onion
4 garlic cloves chopped
1 tsp ground cumin
3 celery roots peeled and chopped in medium pieces
2 potatoes peeled and chopped in medium pieces
5 cups vegetable broth
1 cup milk
1 bunch dill chopped
salt to taste

Ideas for soup toppings:

Crispy fried pancetta or bacon
smoked salmon
Spicy roasted pepper yogurt sauce

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Instructions

Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
Reheat the soup until warm and add the chopped dill, serve with the topping on the side.