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Celery root soup {Sopa de apio nabo}
4.8 from 12 votes

Celery root soup {Sopa de apio nabo}

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.

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

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion white, chopped
  • 4 garlic chopped, cloves
  • 1 tsp cumin ground
  • 3 celery root peeled and chopped in medium pieces
  • 2 potato peeled and chopped in medium pieces
  • 5 cups vegetable broth
  • 1 cup milk
  • 1 dill chopped, bunch
  • salt to taste
Ideas for soup toppings:
  • Bacon crispy fried, or pancetta
  • smoked salmon
  • Yogurt sauce spicy roasted pepper flavor

Instructions

    Cup of Yum
  1. 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.
  2. Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
  3. 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.
  4. Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
  5. Reheat the soup until warm and add the chopped dill, serve with the topping on the side.