Cream of Celery Root Soup with Green Apple

The humble, often-overlooked celery root takes center-stage in this simple yet elegant soup. By gently simmering and blending it with garlic, onion, and green apple, the celery root transforms into a rich, velvety cream soup with a subtle touch of s… — The humble, often-overlooked celery root takes center-stage in this simple yet elegant soup. By gently simmering and blending it with garlic, onion, and green apple, the celery root transforms into a rich, velvety cream soup with a subtle touch of sweetness. A fresh, crisp salad of green apple and diced celery adds a vibrant pop to this deliciously satisfying soup. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

Soup

1 green apple, cut in half

3 tablespoons vegetable oil

1 white onion, roughly chopped

4 cloves garlic, thinly sliced

2 stalks of celery, roughly chopped

¼ cup dry white wine

1 medium celery root, peeled and diced into large chunks

4 cups water

1 cup coconut or almond milk

Celery-apple salad

half of the green apple, diced small (about ½ inch cubes)

1 stalk celery, diced small (about ½ inch cubes)

6-8 celery leaves, roughly chopped

zest and juice of 1 lemon

½ teaspoon red pepper flakes

salt and pepper to taste

For serving

olive oil

Preparation

For the soup

Dice one half of the apple into medium-sized chunks and reserve the other half for the salad.

Heat the oil over medium heat in a large pot. Add the onions, diced apple, celery, and garlic to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are translucent, try not to get too much brown on them.

Add the wine and cook for 1-2 more minutes until most of the liquid cooks out.

Add the celery root, water, and bay leaf to the pot. Bring the liquid up to a boil then reduce the heat to a simmer. Simmer the soup for 25-30 minutes until celery root is soft. Remove the bay leaf.

Transfer the contents of the pot to a blender, add the milk, and blend until smooth. Return the soup to the pot, keep warm, and season to taste with salt and pepper.

For the celery-apple salad

In a small bowl, mix together the apple, celery, celery leaves, lemon, and red pepper flakes. Season with a pinch of salt and pepper.

For serving, ladle the hot soup into bowls and top each bowl with a spoonful of the celery-apple salad. Top each bowl with a drizzle of oil and serve hot.

Zero-waste tips

• Reserve the apple core to make a jelly.

• Save the leaves from the celery to put into salads.