Celery Root and Leek Soup
Celery Root and Leek Soup is a delicious twist on the classic potato leek soup. Celery root is one of those vegetables we often overlook because we’re not quite sure what to do with it. But don’t let its knobby appearance fool you! It has a mild, earthy flavor that pairs beautifully with the natural sweetness of leeks.
What makes this soup special is how well the flavors come together. White miso adds a lovely umami depth, while a little lemon juice brightens the soup and brings the flavors to life. Fresh herbs add a touch of freshness, and Pecorino Romano gives it a savory finish. The result is a smooth, flavorful soup that lets these simple ingredients shine.
Serve it with a slice of crusty bread for an easy lunch or a light dinner. And if you’ve never cooked with celery root before, this is a great place to start. You might just discover a new favorite vegetable!
Here is one more recipe:
Celeriac Soup
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
25
mins
Total Time:
35
mins
Ingredients
-
4
tbsp
olive oil
-
4
tbsp
unsalted butter
-
4
medium leeks
(About 1.2lb/500g.)
-
1
large celery root
(Grapefruit size(500g), peeled and cut into 1/2inch pieces.)
-
1
tbsp
white miso
-
1-2
tsp
ground cumin
-
1
cup cilantro
(Chopped.)
-
1
cup parsley
(Chopped.)
-
1-2
tbsp
lemon juice
-
1/2
cup grated Pecorino Romano cheese
-
1
tsp
salt
-
1
tsp
Herbs de Provence
-
5
cup
vegetable broth
(Water with 1tbsp of Better than Bouillon can be used instead.)
-
grated Pecorino Romano cheese for serving
Instructions
-
Heat the oil and butter in a large saucepan over medium-high heat. Add the leeks and cook for about 10 minutes, stirring occasionally, until softened and lightly golden. Add the celeriac, garlic, miso, and cumin. Cook for another 5 minutes, stirring well to coat the vegetables in the fragrant mixture.
-
Add vegetable broth, salt, and a generous grind of black pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the vegetables are completely tender.
-
Remove the saucepan from the heat. Stir in the grated Parmesan, fresh herbs, herbs de Provence and lemon juice. Using an immersion blender, blend until silky smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
-
Serve sprinkled with grated Pecorino Romano cheese.