Celeriac root has a flavor similar to celery and parsley. Enjoy a nourishing bowl of celeriac soup with its vitamin K for bone health and vitamin C to help lower the risk for high blood pressure.
1 tablespoon good quality butter, preferably grass-fed
2 tablespoons olive oil
1 cup leeks, cleaned and chopped
1 pound celeriac, peeled and diced
3 cups vegetable stock
1 apple, peeled and chopped
½ teaspoon sea salt
¼ teaspoon pepper
Heat butter and oil in a soup pot. Add leeks and cook 5 to 8 minutes until softened.
Add celeriac and cook 10 minutes. Pour in stock and simmer another 10 to 15 minutes until celeriac softens.
Stir in apple and cook 2 minutes. Use an immersion blender or carefully purée soup in batches in a blender.
Jennifer Cohen Katz RD LDN