Celery Root Soup
This delicious stew can be ready in as soon as 1 hour, or prepared in the slow cooker.
- Author: Madison Suttles
- Prep Time: 30 min.
- Cook Time: 30 min.
- Total Time: 1 hr.
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 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)
- Begin by placing your broth in a stew pot, and heating on medium/high.
- 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.
- Next, clean and cut the leeks into small slivers. Set aside.
- 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.
- 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.
- In the same skillet, begin cooking ground turkey. Cook until thoroughly finished, and slightly crisped. Set aside.
- Steam the cauliflower until tender (on the stove, or in the microwave). Set aside.
- Using a slotted spoon, remove celeriac from the broth, and set aside.
- 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.
- Add celeriac, leek, and ground turkey into the broth, and allow to simmer until desired temperature has been reached.
- Remove from heat, and enjoy warm!
Keywords: Celery Root Soup