Celery Root Soup

Celery Root Soup

This delicious stew can be ready in as soon as 1 hour, or prepared in the slow cooker. 


  • 64 oz. Chicken Stock (can substitute for a plant-based broth)
  • 1 Med. Leek
  • 1 Large Celeriac
  • 22 oz. Frozen Cauliflower 
  • 1 Pound Ground Turkey (optional)
  • 1 Tbsp Minced Garlic
  • Himalayan Pink Salt to taste (my broth was unsalted, and I used 1 Tbsp)


  1. Begin by placing your broth in a stew pot, and heating on medium/high.
  2. While waiting for the broth to boil, peel the celeriac by cutting off the stem, and removing the skin. Dice into small cubes. Set aside.
  3. Next, clean and cut the leeks into small slivers. Set aside. 
  4. Once boiling, add the celeriac to the broth, and add salt. Allow to boil for around 15 minutes, or until celeriac is tender. Once tender, remove from heat.
  5. In the meantime, add a small amount of avocado oil to the bottom of a skillet, and begin sauteing leeks on a medium heat. Saute until beginning to brown, and then add in garlic, and saute until garlic is beginning to brown. Remove from skillet, and set aside.
  6. In the same skillet, begin cooking ground turkey. Cook until thoroughly finished, and slightly crisped. Set aside.
  7. Steam the cauliflower until tender (on the stove, or in the microwave). Set aside.
  8. Using a slotted spoon, remove celeriac from the broth, and set aside. 
  9. In a large, heat resistant blender, combine broth and cauliflower, and blend until smooth. Add back into stew pot, and turn to a medium heat.
  10. Add celeriac, leek, and ground turkey into the broth, and allow to simmer until desired temperature has been reached.
  11. Remove from heat, and enjoy warm! 

Keywords: Celery Root Soup