Creamy Dairy-Free Potato, Leek, and Celery Root Soup
This creamy dairy-free recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 1sweet onion (peeled and chopped)
- 3leeks , white and green parts (chopped)
- 1clove garlic (peeled and chopped fine)
- 3medium Yukon gold potatoes (peeled and chopped)
- 1knob of celery root , about 1 ½ pounds (peeled and chopped)
- 1bay leaf
- 2quarts vegetable stock (or spring water)
- 1tablespoon finely chopped fresh thyme (marjoram or basil)
- Sea salt and freshly ground pepper
- Fresh chopped parsley (dill or chervil leaves for garnish)
Instructions
Step 1
In large 4- or 5-quart pot, heat the olive oil over medium heat.Step 2
Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.Step 3
Add the chopped potatoes, celery root, and bay leaf.Step 4
Stir the vegetables and then add the stock.Step 5
Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.Step 6
Add the thyme, sea salt, and pepper to taste.Step 7
Cook an additional 5 minutes.Step 8
Remove bay leaf, and puree soup with a vertical blender.Step 9
Ladle the soup into bowls and garnish with fresh herbs.