HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: CELERIAC (CELERY ROOT) SOUP
Celeriac is the ugly duckling of root vegetables, but man it’s yummy! It has a very distinct taste that is at the same time sweet with just a subtle hint of bitter, for a nicely balanced and complex flavor. Rich in, well, many things, it’s great for your immune system and weight loss.
Make a double batch if you want to keep it on hand in the refrigerator. I find a small bowl makes a great snack or starter, nourishes you, and keeps hunger at bay!
PREP TIME: 10 min
STOVE TIME:
Wonderbag Method 20 min
Conventional Method 1 hour 30 min
SERVES: 6-8
INGREDIENTS
FOR THE SOUP
-
3 Tbsp ( 45ml) olive oil
-
2 leeks, thinly sliced from the white end up to about 2 inches before the dark green bit
-
1 sachet TASTE OF TUSCANY spice blend
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1 head of celeriac, peeled and cut into ½ inch (or 1.5 cm) cubes
-
4 cups (1liter) chicken or vegetable stock/bouillon
-
Salt and pepper
OPTIONAL GARNISHES
-
Grated parmesan cheese
-
Fresh chives
COOK THE SOUP
CONVENTIONAL METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and leeks and saute 5 minutes, until leeks are soft and golden.
2) Add the TASTE OF TUSCANY spice belnd and cook for 30 seconds to activate the flavours.
3) Add the celeriac and stock and bring to a boil.
4) Reduce heat to low and simmer covered for 1 hour 20 minutes.
5) Stir occasionally.
WONDERBAG METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and leeks and saute 5 minutes, until leeks are soft and golden.
2) Add the TASTE OF TUSCANY spice belnd and cook for 30 seconds to activate the flavours.
3) Add the celeriac and stock and bring to a boil.
4) Reduce heat to med-low and simmer, covered, for 10 minutes.
5) Seal your lidded pot in the Wonderbag and leave it to cook for a minimum of 1 hour 30 min (best to leave it 4-5 hours, or all day, the flavours develop the longer you leave it).
SERVE
When you're ready to serve, puree soup into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender).
Salt and pepper to taste, garnish with parmesan cheese and/or chives, or both!
Cooked with leeks and garnished with red and black peppercorns.
Recipe & Photo Credit: Cathy Menees
COOK'S NOTES
INGREDIENTS
Celeriac is quite ‘knobby’ around the base and tip, so you will find that the peel makes its way into a few crevices. Slice of off about ½ inch at the base and the tip and then use the tip of a vegetable peeler to dig out those bits of peel - a bit like digging the ‘eyes’ or ‘icky spots’ out of a potato.
I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is.
GARNISH
Chives and cheese are just yummy with this soup, and black pepper adds a nice touch of heat.
KITCHEN BUDDIES
The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).
I use a hand mixer to puree the soup directly in the pot (vs. transferring to a food processor or blender).
