I’ve been sick twice in the last month (including right this moment), and I’m super bummed about it. After starting my bone broth regimen in January of last year, I can count on one hand how many times I’ve been sick, and two of them just happened this month (the other two were horrific food poisoning). As a result, I’m sitting at home surrounded by balled up tissue, binge watching Nurse Jackie while I drink my bone broth and kombucha.
We were out of town this weekend and didn’t get in until yesterday (yes, sick on vacation), so I’ve lost track of what day it is and almost forgot to post this recipe today! I’m sure you would have forgiven me, but I’ve been really excited to share this celery root soup recipe with you — I made it for an impromptu dinner party last week, and it got rave reviews. I started with a huge celery root, so it ended up being quite a bit of soup. It freezes well, but if you don’t want to make as big of a batch for yourself, just use smaller root veggies and less broth.
I learned with my blended beet borscht recipe that sometimes an immersion blender just doesn’t cut it to get the consistency you want in a pureed soup. I learned this again with the recipe I’m about to share — once I dumped my cooked soup into my (BRAND NEW!!) NutriBullet Rx, this soup went from good to great.
If you don’t have some form of Nutribullet in your life, I really suggest you consider it. Their top of the line model is half the price of a Vitamix (the gold standard for blenders), and I can personally vouch that it works just as well. And while the link I just shared is an affiliate link, no one asked me to say that. (Not that I wouldn’t be thrilled if they paid me to share my love of their products, but for the record, they didn’t. Maybe some day they will…)
- 1 whole large celery root, peeled and cubed
- 1 whole parsnip, chopped
- 1/2 large fennel bulb or 1 small one, chopped
- 1 large leek, sliced (the white part only)
- 2 tbs chopped fresh sage + more whole leaves for frying
- 1 tbs REAL salt (CWB Favorite Pick)
- 1/2 tsp cracked red pepper (use 1/4 if you prefer a milder heat. I was shocked at how much impact this amount had on the final product)
- 2500 mL chicken or vegetable broth (I used homemade bone broth -- if you have it on hand, go for it, but it's not necessary to use homemade for this to be delicious)
- 2 tbs full fat coconut milk (CWB Favorite Pick)
- 3 tbs extra virgin olive oil (EVOO)
- In a large, deep pot, place celery root, parsnip, fennel, leek, and chicken broth
- Bring to a gentle boil and cook until a fork runs through the root veggies easily (about 10 minutes)
- Lower the fire to a simmer and add salt, sage, cracked red pepper, and coconut milk
- Let simmer another 2 to 3 minutes, stirring to incorporate
- Turn off the fire and allow to cool under oven vent for about 10 minutes
- Stir in 1 tbs EVOO
- Blend ingredients in a high speed blender (like the Nutribullet Rx) until completely smooth -- it will need to be done in batches
- When you're ready to serve your soup, heat a skillet and add remaining two tbs of EVOO
- place whole sage leaves into hot oil and fry on each side for 20 to 30 seconds until crisp, taking care not to burn them
- Serve soup warm topped with three fried sage leaves and an extra drizzle of EVOO
- The soup doesn't have to cool to room temperature to be placed in the blender, it just needs to not be piping hot to avoid damaging the blender.