Leek and Celery Root Soup
Leek and Celery Root Soup serves: 4 servings
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
To clean leeks well, trim off root and tough dark leaves. Slice thinly into half moons and place in a large bowl of cold water. Agitate the leeks with your hands to loosen any dirt or sand. Let sit in water for 10 min, agitating the leeks every few min. Remove leeks from water with a slotted spoon or hands and place in strainer. Drain completely before using.
Ingredients:
- 2 Tbsp olive oil
- 2 large leeks, trimmed and sliced (white and light green parts only; about 8 cups or 712 g, sliced)
- 3 garlic cloves, chopped
- 1 medium celery root (celeriac), peeled and cut into 1-in pieces
- 1 Tbsp minced fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups (960 ml) low-sodium vegetable broth
- 2 cups (480 ml) water
- 4 cups (144 g) chopped, de-stemmed Swiss chard leaves
- 1 Tbsp fresh lemon juice (optional)
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- In a large pot or Dutch oven, heat oil over medium-high heat. Add leeks and cook, stirring often, for 5 min, or until soft. Add garlic, celery root, thyme, salt and black pepper and cook an additional 3 min, stirring frequently.
- Add broth and water and raise heat to bring to a boil. Immediately reduce heat and let simmer, partially covered, for 25 min, or until celery root is soft and easily pierced with a knife.
- Add chard and simmer an additional 2–3 min, or until chard is completely wilted. Remove from heat and let cool slightly before transferring to a blender (working in batches, if necessary). Blend on high until smooth, then return soup to pot. Heat over medium heat until hot. Add lemon juice (if using) and additional salt and black pepper, to taste. Ladle soup into bowls and enjoy immediately.
Notes:
Storage tip: Soup will keep in an airtight container in the refrigerator for 5–7 days, or frozen for up to 3 months.
Reheating tip: In a pot over medium heat, heat soup until desired temperature is reached.
Other recipe notes: Peeled white potato can be used in place of celery root, if desired. Dried thyme can be used.
Nutrition Information Per Serving:
169 calories, 7.6 g total fat, 1.1 g saturated fat, 1.1 g polyunsaturated fat, 5 g monounsaturated fat, 0 mg cholesterol, 943 mg sodium, 747 mg potassium, 24.3 g total carbohydrates, 4.3 g fiber, 5.6 g sugar, 4.2 g protein, 12% calcium, 16% iron
Â
