Creamy Celery Root Cauliflower Soup Recipe
Soup season continues! Whereas I’ve made cauliflower soup earlier than, this time, I’ve a particular visitor ingredient that I’ve but to make use of right here on the weblog: celery root! I had by no means cooked with celery root prior this fall, in all probability as a result of I by no means noticed it on the farmers markets in Austin. That’s been a part of the enjoyable of shifting someplace new – new metropolis, new greens.
Celery root has an exquisite, savory celery-like taste and a creamy consistency when blended. For this soup, I mixed it with roasted cauliflower, sautéed mushrooms, leeks, thyme, Dijon, and a pop of lemon on the finish.
I additionally simply love celery root’s gnarly, funky form:
This cozy soup is winter consolation meals at it’s greatest! Serve it with crusty bread or crispy croutons. I additionally sautéed just a few mushrooms to placed on prime, however you’ll see within the recipe under that each one of those garnishes are non-compulsory. You may hold this straightforward, or make it fancy.
You may also make it forward and retailer it within the fridge, or freeze your leftovers (I like these glass containers) to avoid wasting for a day when it’s too chilly to depart the home.
For extra cozy soups, take a peek on the soup part of our recipe index!
Creamy Celery Root Cauliflower Soup
- 1 1-pound cauliflower, damaged into florets
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1 medium leek, white and lightweight inexperienced components, chopped and rinsed effectively
- ½ teaspoon sea salt, extra for sprinkling
- 1 massive celery root, peeled and chopped
- eight ounces cremini mushrooms, ends trimmed, chopped
- 2 massive garlic cloves, chopped
- ¼ cup dry white wine
- four cups vegetable broth
- 2 tablespoons recent thyme leaves
- 1 teaspoon Dijon mustard
- 2 tablespoons recent lemon juice, extra to style
- freshly floor black pepper
- Drizzle of coconut milk
- Crusty bread, toasted as croutons or served on the facet
- Further mushrooms, sauteed
- Toasted pine nuts
- Microgreens or tender thyme leaves
- Preheat the oven to 400°F and line a big baking sheet with parchment paper. Toss the cauliflower with drizzles of olive oil and sprinkles of salt and pepper. Unfold evenly onto the baking sheet and roast for 25 to 30 minutes or till golden brown across the edges.
- Warmth 1 tablespoon oil in a big pot over medium warmth. Add the leeks, ½ teaspoon salt, and some grinds of pepper and cook dinner, stirring till gentle, about 5 minutes. Add the celery root and mushrooms and cook dinner till the mushrooms are gentle, eight to 10 minutes, turning down the warmth as wanted.
- Stir within the garlic, then the white wine. Let the wine cook dinner down for 30 seconds after which add the broth and thyme. Cowl and simmer 20 to 30 minutes, or till the celery root is fork tender.
- Let the soup cool barely, then switch to a blender. Add the roasted cauliflower and mix till easy. Add the lemon juice and Dijon mustard and mix once more. Style and regulate seasonings, including further lemon juice if you need extra pop. If the soup turns into too thick, add water to skinny to your required consistency.
- Serve with desired toppings, beneficiant drizzles of olive oil, and crusty bread.
*This soup might be made with roasted cauliflower as an alternative of celery root. Use 2 chopped celery stalks rather than the celery root in Step 2. Add roasted cauliflower from a small 1-pound cauliflower to the blender in Step four. (Roast florets at 400°F with drizzles of olive oil for 30 minutes or till tender). Season to style with about ¼ teaspoon extra salt and further squeezes of lemon since cauliflower has much less concentrated taste than celery root. This cauliflower model yields a bit extra soup than the celery root model listed above.
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