Celery Root Soup Sopa De Apio Nabo Recipes

CELERY ROOT SOUP {SOPA DE APIO NABO}

Celery root soup {Sopa de apio nabo} image

Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.

Provided by Layla Pujol

Time 45m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup chopped white onion
4 garlic cloves (chopped)
1 tsp ground cumin
3 celery roots (peeled and chopped in medium pieces)
2 potatoes (peeled and chopped in medium pieces)
5 cups vegetable broth
1 cup milk
1 bunch dill (chopped)
Salt to taste
Crispy fried pancetta or bacon
Smoked salmon
Spicy roasted pepper yogurt sauce

Steps:

Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
Reheat the soup until warm and add the chopped dill, serve with the topping on the side.

CREAMY CELERY ROOT SOUP (CELERIAC SOUP)

Creamy Celery Root Soup (Celeriac Soup) image

This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients!

Provided by Maya Krampf

Categories Soup

Time 40m

Number Of Ingredients 14

Ingredients

2 tbsp Olive oil
2 cloves Garlic ((minced))
1/2 cup Onion ((diced))
1 medium Bay leaf
1 lb Celery root ((cubed))
1 cup Cauliflower florets
6 cups Chicken broth, reduced sodium
1 tsp Sea salt
1/2 tsp Black pepper
1/2 cup Heavy cream ((or full-fat coconut milk for dairy-free))
1/2 cup Cheddar cheese ((shredded; skip for dairy-free))
4 slices Cooked bacon ((chopped))
1/3 cup Green onions ((chopped))
Fresh cracked black pepper

Steps:

Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
To serve, top soup with optional toppings, if desired.

Nutrition Facts : Calories 123 kcal, Carbohydrate 8.3 g, Protein 2.4 g, Fat 9.5 g, SaturatedFat 0.6 g, Sodium 996.8 mg, Fiber 1.5 g, Sugar 2 g, UnsaturatedFat 3.2 g, ServingSize 1 serving

CELERY ROOT SOUP

Celery Root Soup image

Provided by Catherine McCord

Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Lunch Leek Root Vegetable Healthy Weelicious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 6-8

Number Of Ingredients 5

Ingredients

1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon salt
32 ounces chicken or vegetable stock

Steps:

In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

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