Roasted Celery Root Potato And Wild Mushroom Soup Recipes

CELERY ROOT SOUP {SOPA DE APIO NABO}

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.

ROASTED CELERY ROOT

Steps:

• Preheat oven to 425°F
• Trim and peel celery root and cut into 1-inch pieces.
• In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
• Stir celery root and reduce temperature to 375°F
• Roast celery root, stirring after the 30 minutes, 1 hour more.

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

Steps:

• Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
• Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
• Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.

CELERY SOUP

Steps:

• Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
• Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
• Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
• Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
• Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

EASY VEGAN POT ROAST WITH CREAM OF MUSHROOM GRAVY

Steps:

• Start by making the mushroom soup base. Heat the olive oil in a medium pot over medium heat, add in the onions and celery. Saute the onions and celery for 5 minutes until the onions become translucent.
• Next, add in the mushrooms and sautee for 5 minutes until they start to cook down. Then add in the red wine and simmer for 3 minutes until the red reduces by about half.
• While the mushrooms are sauteing, whisk together the miso, garlic powder, onion powder, celery salt, soy sauce, sea salt and nutritional yeast in a small bowl until it forms a paste like substance.
• Add the miso paste mix to the pot along with the water. Whisk vigorously until the paste is thinned out and fully mixed. Add in the rice, cashews and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes until the rice is fully cooked and there isn't much liquid left.
• Allow the mixture to cool for 5 minutes then transfer to a high speed blender and blend on high until it's smooth. Add the remaining, uncooked mushrooms to the pan with a drizzle of olive oil and saute for about 3 minutes then add them to the soup base.
• Place the potatoes and the carrots at the base of the crockpot. Then put the celery root, whole, on top of it. If a piece is too big to fit, you can cut it in half to make it fit. Then pour the mushroom soup base over the mix. Cut the vegan butter into slices and place it into the crockpot. Cook on low for 8 hours then serve topped with fresh parsley and rosemary.