CELERIAC (CELERY ROOT) SOUP
Celeriac is the ugly duckling of root vegetables, but man it’s yummy! It has a very distinct taste that is at the same time sweet with just a subtle hint of bitter, for a nicely balanced and complex flavor. Rich in, well, many things, it’s great for your immune system and weight loss. Make a double batch if you want to keep it on hand in the refrigerator. I find a small bowl makes a great snack or starter, nourishes you, and keeps hunger at bay!
- 3 Tbsp olive oil
- 2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit
- 1 clove garlic
- 1 head of celeriac, peeled and cut into ½ inch cubes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups chicken or vegetable stock
- Salt and pepper
Heat a 2-3 quart pot on medium-high. Add olive oil and leeks and sauté for 5 minutes, until leeks are soft and golden.
Add the garlic, thyme, and oregano and cook for 30 seconds. Add the celeriac and stock, and bring to a boil. Reduce heat to med-low and simmer, covered, for 5 minutes.
Place the lidded pot into your Wonderbag and seal for 4-5 hours.
When ready to serve, remove pot from bag, add the fresh spinach and puree mixture using a hand blender (or transfer to a food processor or a blender).
To Serve: Salt and pepper to taste. I like to use mixed pepper corns as the red berries give such a lovely color. Garnish with a parsley sprig to brighten it up...a little green goes a long way.
Tip: Celeriac is quite ‘knobby’ around the base and tip, so you will find that the peel makes its way into a few crevices. Slice of off about ½ inch at the base and the tip and then use the tip of a vegetable peeler to dig out those bits of peel - a bit like digging the ‘eyes’ or ‘icky spots’ out of a potato. I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is.