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Roasting celery and celery root intensifies their flavors in this silky-smooth, healthy soup recipe. Serve topped with a swirl of yogurt and herbs or a drizzle of extra-virgin olive oil.

Source: EatingWell Magazine, January/February 2016

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total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Toss celery, celery root (or potatoes), shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.

  • Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).

Tips

Make Ahead Tip: Refrigerate for up to 3 days.

How to Prep Celery Root
1) Top It: Cut off the stem (if any) and about 1/2 inch off the top of the root.
2) Tail It: Slice off the bottom so it will sit flat on the cutting board.
3) Shave It: Cut off thin slices of the knobby peel all the way around the root.
4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

scant 1 cup
127 calories; protein 4.5g; carbohydrates 10.4g; dietary fiber 2g; sugars 2.1g; fat 8.2g; saturated fat 1.3g; vitamin a iu 451.8IU; vitamin c 8.6mg; folate 28mcg; calcium 56.7mg; iron 1mg; magnesium 21.4mg; potassium 472.7mg; sodium 289.4mg; thiamin 0.1mg.

1 1/2 vegetable, 1 1/2 fat

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