CREAMY CELERY ROOT SOUP (CELERIAC SOUP)

INGREDIENTS

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CELERY ROOT SOUP

• 2 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1/2 cup Onion (diced)
• 1 medium Bay leaf
• 1 lb Celery root (cubed)
• 1 cup Cauliflower florets
• 6 cups Chicken broth, reduced sodium
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1/2 cup Heavy cream (or full-fat coconut milk for dairy-free)

OPTIONAL TOPPINGS (RECOMMENDED!)

• 1/2 cup Cheddar cheese (shredded; skip for dairy-free)
• 4 slices Cooked bacon (chopped)
• 1/3 cup Green onions (chopped)
• Fresh cracked black pepper

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
2. Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
3. Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
4. To serve, top soup with optional toppings, if desired.