- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.9
- Total Fat: 12.0 g
- Cholesterol: 1.7 mg
- Sodium: 374.9 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
Tal Ronnen's Celery Root SoupSubmitted by: LEBOOBOO
IntroductionThick, rich and tasty. It is dairy-free too. Thick, rich and tasty. It is dairy-free too.
1/8 tsp. Salt
3 TBS. Extra Light Olive Oil
4 cups (2 med.) Celery Root, cubed
3 med. stalks Celery, chopped
1 large Onion, chopped
4 tsp. Chicken Base
8 cups Water
1 Bay leaf
2 TBS. Chives
1 cup Raw Cashews, **soaked in water overnight
Put cashews in blender with 1 cup cold water
until smooth. Put aside.
In large pot over medium heat, warm salt for one
minute. Add oil and heat for 30 seconds. This
will create a nonstick effect.
Add celery root, celery & onions;saute for6-10
minutes, stirring often.
Add broth, chives & bay leaf. Bring to a boil. Reduce heat and simmer for 30 minutes.
Add cashew cream and simmer for 10 minutes.
Remove Bay leaf and puree soup in blender.
reheat a few minutes and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user LEBOOBOO.
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Member Ratings For This Recipe
Tal Ronnen says this is only 6 servings not 12! Also the recipes for chive oil and cashew cream are not included, but can be found elsewhere on the internet. Apple is not included in the nutrition info. If you want a lower carb version see my recipes. - 3/22/10
Reply from LEBOOBOO (5/5/10)
Hey Rebecca, thanks for responding. I got this recipe from Oprah's Magazine. It said one serving was two cups, so that's why I made it 12 one cup servings. I looked for your recipe but was unsuccessful. Would love to see it since this soup helps me get through that afternoon slot. Thanks again.