Creamy Celery Root Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 148
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 4
- Sodium
- 711
- Total: 1 hr
- Active: 30 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 ribs celery, chopped
1 large onion, chopped
2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth
1 bay leaf
1 cup oat milk
Chopped chives, for garnish
Directions
- Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
- Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
- Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.