I just made this creamy and hearty soup tonight and it was a hit with everyone. Feels like a guilty pleasure without all the cream. Have you even eaten celery root? When it’s cooked in this soup you would think that its a delicate potato without the starch. If you really like thick and creamy soup blend the entire pot. You can save some time with a big chop rather than dicing the ingredients. I prefer a nice dice and some chunks in my soup. Enjoy šŸ™‚ 


celery root soup with scallions
Serves 6
smooth, creamy with out all the bad fat
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  1. 3 tbsp extra-virgin olive oil
  2. 2 medium celery roots, peeled and diced
  3. 4 stalks celery, diced
  4. 1 large onion, diced
  5. 2 small zucchini, diced
  6. 6 cups chicken broth or vegie broth
  7. 1 bay leaf
  8. sea salt
  9. 1 tsp. white pepper
  10. 4 whole garlic cloves (adapt to your tastes)
  11. 1 cup of cashew cream
  12. freshly ground black pepper
  13. 1 bunch of scallions for garnish
  1. Saute the onions, celery, zucchini for 6-10 minutes, stirring often, until soft not brown. add the celery root & garlic, saute for another 5 minutes. Add the stock, bay leaf, pepper, bring to a boil & reduce the heat & simmer for 30 minutes. Pour half of the soup into a blender, cover the lid with a towel and blend on high, season with salt & pepper. Return back to the pot and add the cashew cream ... simmering for an additional 10 minutes. Ladle into bowls. Place a spoonful of the scallions in the center of each serving.
  1. Throw any leftover veggies in the soup ... I am sure it will be equally delicious.
Adapted from from Sheila Rosenberg
Adapted from from Sheila Rosenberg
Kathy Dishes http://kathydishes.com/
Categories: dairy substitute, soup

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