Celery root, leek and white bean soup

October 29, 2014 at 3:46 pm Leave a comment

celery root
The return of soup – this is one of the reasons I love fall. I found this lovely, gnarly celery root at the Moss Street Market last weekend and was very excited to turn it into soup. I was also keen to try out this very simple soup-making method that uses just olive oil, veggies and water. It works great, especially for a soup like this where I think what you want most is to taste that fresh celery flavour.

In my quest for protein, I’ve discovered that white beans are a brilliant substitute for any recipe like this where you would normally use cream. They add a neutral, creamy texture and of course are so much better for you.

Enjoy!

Celery root, leek and white bean soup
Serves 4

1 medium celery root, peeled and chopped
1 large leek, sliced (white and light green parts)
2 tablespoons olive oil
1 can white cannellini beans, drained
6 cups cups water
salt and fresh ground pepper to taste

Saute celery root, leek and salt and pepper in olive oil over medium-low heat for 10 minutes or until leeks are soft but not brown. Add 1 cup of water, cover the pot and cook on medium-low for about 15-20 minutes or until celery root is soft. Add beans and remaining water and cook for another 5 minutes. Turn off heat and let rest for about 15 minutes to let the soup cool before blending (and allow flavours to combine). Puree the soup in batches in a blender or food processor and simmer until hot. Serve with a drizzle of olive oil and more fresh pepper. We ate it with cheese and crackers and a veggie plate with carrots, celery, cherry tomatoes from the farmer’s market for a simple dinner in front of the fire last weekend and that was just perfect.

celery root soup

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Entry filed under: Cooking, Gluten Free, Local food, Recipes, Vegan. Tags: , , , , , , , .

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