Celery Root Soup

Ingredients for Celery Root Soup

• 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 teaspoons salt

• 900g chicken or vegetable stock

How to make Celery Root Soup

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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.