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March 25, 2013

Celery Root Soup with Granny Smith Apples

  • "This is the most popular soup I make," says Chel Tal Ronnen. "Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish."  Michelle Riley/HSUS

Serves 6

Sea salt
3 tablespoons extra-virgin olive oil
2 medium celery roots, peeled and cut into 1-inch cubes
2 stalks celery, chopped
1 large onion, chopped
2 quarts (1,800ml) faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup (225ml) thick Cashew Crème
Freshly ground black pepper
1 unpeeled Granny Smith apple, very finely diced
Chive oil

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste.

Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the chive oil around the apple, and serve.

Recipe courtesy of "The Conscious Cook" by Tal Ronnen and Melcher Media.


All figures are per serving (assumes six servings).

Calories: 305
Fat: 28 g 
Carbs: 12 g
Fiber: 8 g
Protein: 2 g
Sodium: 217 mg