Tal Ronnen's Celery Root Soup

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1/8 tsp. Salt 3 TBS. Extra Light Olive Oil4 cups (2 med.) Celery Root, cubed3 med. stalks Celery, chopped1 large Onion, chopped4 tsp. Chicken Base8 cups Water1 Bay leaf2 TBS. Chives1 cup Raw Cashews, **soaked in water overnight
Directions
Makes 12 one cup servings.

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.

Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • REBECCAFRIEDMAN
    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.