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Celery Root Soup
I've been cooking celery root for years in salads, soups, just plain roasted and in purees. It's one of my favorite foods and this Celery Root Soup is really healthy, while also being naturally creamy and hearty.
Prep Time
2 mins
Cook Time
2 mins
Total Time
24 mins
Servings: 4
Calories: 110 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon butter or olive oil
- 2 leeks, white and light green part only, chopped
- 2 celery root bulbs (about a pound each), peeled and chopped
- 1/2 teaspoon kosher salt
- 32 ounces chicken or vegetable stock
Instructions
- In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
- Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
- Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
Cup of Yum
Notes
- To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Cholesterol
10mg
(3%)
Sodium
410mg
(17%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Cholesterol | 10mg | 3% |
| Sodium | 410mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.