Carrot, Potato & Celeriac Soup
This root vegetable soup makes a perfect accompaniment to a simple Sunday roast chicken or rustic wine- or beer-braised beef.
Ingredients
3 yellow onions
2 leeks
2 celeriac
4 large carrots
1 lb. yellow potatoes
2 cups chicken stock
4 cups water
3 Tbsp. olive oil
Sea Salt & Pepper
Directions
Scrub carrots and potatoes (leave skins on for texture and color). Coarsely chop all vegetables.
In a large stock pot, heat olive oil over medium heat, then add onions and leeks. Cook over medium heat until translucent, 5-10 minutes.
Add celeriac, carrots, potatoes, chicken stock, water, sea salt, and pepper to taste. Cover the pot and bring to a low boil, stirring occasionally.
When vegetables are easily pierced with a fork (about 30-45 minutes), turn off heat. Puree with immersion blender until smooth. Serve with pesto, cheese, plain yogurt, or sour cream.
Serve with pesto, cheese, plain yogurt, or sour cream.
Suggestions
One serving is approx. 2 cups.
Serve with Jonnah's Winter Spinach & Microgreen Salad with Oyster Mushrooms & Tamari Vinaigrette.
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