Celery Root Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 106.3
- Total Fat: 6.2 g
- Cholesterol: 9.2 mg
- Sodium: 276.2 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.2 g
View full nutritional breakdown of Celery Root Soup calories by ingredient
Introduction
This is a very slightly changed adaptation to the recipe on Mark Sisson's website:http://www.marksdailyapple.com
/silky-celery-root-soup/#more-17239
Go there for pictures and helpful hints. This is a very slightly changed adaptation to the recipe on Mark Sisson's website:
http://www.marksdailyapple.com
/silky-celery-root-soup/#more-17239
Go there for pictures and helpful hints.
Number of Servings: 10
Ingredients
-
1/4 to 1/2 stick butter (calculations are for 3 tbsp)
4 stalks celery, chopped
1/4 C shallots, chopped
2 to 2 1/2 pounds celery root, cut in 1/2" cubes
6 C water
1/4 to 1/2 C coconut milk (calculations are for 1/2 C)
1/4 tsp black pepper
1 1/2 tsp natural sea salt
3 Tbsp fresh parsley, chopped
Directions
Melt the butter (you can use oil if you prefer but the calculations are for butter) in a deep, heavy bottomed pot. Add the celery and the shallots. sauté until soft but not browned about 5 minutes or so. Add the cubed celery root and sauté for a few more minutes. Add the water, turn the heat up to med. high and bring to a boil then turn the heat to low and simmer with a lid on for 35 to 40 minutes until the celery root is easily pierced with a fork. Add the coconut milk.
Puree the soup either in a blender or processor WORKING IN SMALL BATCHES SO AS NOT TO HAVE A HOT EXPLOSION! or puree it right in the pot with a stick (or immersion) blender (my favorite way to do it).
With the pureed soup back in the pot stir in the salt and pepper. If the soup is thicker than you like you can add more water at this point. Then, either add the parsley to the soup or use it to garnish each serving. I prefer the garnishing.
Makes 10, 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANIDUCKTHISTLE.
Puree the soup either in a blender or processor WORKING IN SMALL BATCHES SO AS NOT TO HAVE A HOT EXPLOSION! or puree it right in the pot with a stick (or immersion) blender (my favorite way to do it).
With the pureed soup back in the pot stir in the salt and pepper. If the soup is thicker than you like you can add more water at this point. Then, either add the parsley to the soup or use it to garnish each serving. I prefer the garnishing.
Makes 10, 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANIDUCKTHISTLE.