{"id":10988,"date":"2018-05-05T17:34:31","date_gmt":"2018-05-05T05:34:31","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=10988"},"modified":"2019-08-04T14:20:44","modified_gmt":"2019-08-04T02:20:44","slug":"celeriac-soup","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/celeriac-soup\/","title":{"rendered":"Creamy Celeriac Soup with Broccoli and Fennel"},"content":{"rendered":"
A thick and creamy Autumnal Celeriac Soup with broccoli, fennel, garlic and leek. Finish it off with a squeeze of lemon juice and a dollop or two of coconut yoghurt. On the table within 30 minutes.<\/em><\/p>\n <\/p>\n Poor old celeriac – he’s no oil painting, and often overlooked in the produce department. But if you get past that rough exterior, I think you’ll be pleasantly surprised.<\/p>\n Celeriac is a variety of celery cultivated for its bulbous root. The flesh is creamy white and firm, and soft and fluffy when cooked. It tastes mildly sweet and earthy. I love them roasted with fresh herbs, puréed, or as part of a big nourishing bowl of soup.<\/p>\n They’re in season now – though you can easily substitute them for parsnip and\/or potatoes.<\/p>\n <\/p>\n Although celeriac is the hero of this recipe, I’ve also used shallots, garlic (lots), fennel, leek and broccoli. Nutritional yeast gives the soup some umami flavour, and bay leaves are added to the pot while it cooks.<\/p>\n To serve, a squeeze of lemon juice and a generous dollop of coconut yoghurt is all that is needed, and perhaps a handful of toasted seeds if you need a bit of crunch.<\/p>\n [bctt tweet=\"Creamy Celeriac Soup - the most underrated vegetable! Delicious vegan recipe here.\" username=\"laurenglucina\"]<\/p>\n <\/p>\n <\/p>\n To make the Celeriac Soup, start by browning the finely minced shallot in olive oil over a low-medium heat.<\/p>\n Add finely sliced fennel, leek and garlic, and sauté till they have softened and reduced down.<\/p>\n Peel the celeriac root, cut in half then dice into cubes. Add to the pot with the nutritional yeast, bay leaves, water and a little organic buillon powder (or use a low-sodium liquid vegetable stock).<\/p>\n Top tip: <\/strong>if celeriac is out of season, a parsnip-potato combo will work just fine.<\/em><\/p>\n Bring it to the boil, cover and reduce to a simmer for ten minutes. Wash and chop up your broccoli into florets, then add these to the pot, and cook uncovered for another ten minutes. Enjoy the beautiful aroma while you wait!<\/p>\n <\/p>\n Once the soup has cooked, remove it from the element and let stand for about ten minutes. From here, you can either use a stick blender or pour into a blender. If it’s the latter, secure the lid well and place a few tea towels over the top in case it splatters. Whiz till creamy and you’re good to go!<\/p>\n <\/p>\n A few of my favourite bowls of comfort:<\/p>\n Hope you enjoy the recipe ladies and gents. See you next week!<\/p>\n Lauren.<\/p>\n <\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/em>Instagram,<\/span><\/a> Facebook<\/a><\/span><\/em> <\/span>or Pinterest<\/span> <\/a>to see more of my everyday recipes and wellness tips.<\/em><\/p>\nNutrition and Health Benefits<\/h2>\n
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Celeriac Soup Step by Step<\/h2>\n
More nourishing soups<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Creamy Celeriac Soup<\/h2>\n