The celeriac root might not be the prettiest vegetable on the block, but celeriac is a typical winter veggie that’s very versatile and tasty! It has an earthy taste with celery and parsley flavor with a hunch of nuttiness.
Winter Soups Recipe eBook from Community Cookbooks
Check out the friends this soup made in our Community Cookbook eBook with Winter Soup Recipes An awesome e-cookbook with 50+ real food soup friends (almost all gluten-free and a lot of paleo-friendly, gasp-friendly and dairy-friendly). What’s also very cool is that this cozy celeriac soup made it to the cover. What a star hihi. It’s on sale for just $3.97 until Febr 4th, so go ahead and find out what other warming soups to enjoy on a cold day!
I made this cream of celeriac soup extra cozy with some added bacon and garlic mushrooms. Best enjoyed when it’s cold outside
- ½ celeriac, peeled and diced
- 3 tbsp coconut oil
- 1 union, diced
- 200 ml (about 1 cup) coconut milk
- 750 ml (about 3 cups) chicken stock
- 100 gr bacon strips
- 200 gr (about 2 cups) cremini mushrooms, sliced
- 1 clove of garlic, minced
- 2 tbsp fresh chives, finely chopped
- Celtic sea salt and freshly ground peper, to taste
- In a soup pot, melt 2 tbsp of the coconut oil and sauté the union until translucent
- Add the celeriac and sauté for about 5 minutes
- Pour in the coconut milk and chicken stock and let simmer on low heat until celeriac is soft.
- In the meanwhile, heat remaining coconut oil in a skillet and fry the bacon, then remove from skillet and shop into small strips.
- In the same skillet, sauté the cremini mushrooms with the garlic and chives until golden brown.
- Puree the soup with an immersion blender until you get a smooth soup.
- Add sea salt and pepper to taste
- Serve in soup bowls, garnished with the mushrooms and bacon.