Posts Tagged ‘fast and easy soups’

c soup aboveCelery root happens to be one of those often forgotten vegetables that’s really quite delicious–just rarely on our minds. Celery roots are also rather ugly, hence, you’ll notice there’s no photograph of one here. (I tried!) But they also offer good amounts of potassium, Vitamin C and Vitamin B-6.

This odd-looking vegetable makes a delicious, thick and creamy soup, so I thought I’d share a recipe I like.


c soup eatIngredients

1 1/2 tbsp extra-virgin olive oil, plus more for drizzling

2 leeks, white and light green parts thinly sliced and washed carefully

1 to 1 1/2 lbs celery root, peeled and cut into 1-inch chunks

6 oz Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 medium apple, peeled, cored and cut into 1-inch chunks

1 garlic clove, minced

1 tsp sea salt

fresh-ground pepper

1 cup water

1 1/2 cup low-sodium chicken broth (preferably homemade)

1/4 cup coconut milk (or almond or cows milk)


Preparation (30 minutes)

Heat 1 1/2 tbsp olive oil in a large skillet or saucepan over medium heat. Add in the leeks and let them “sweat,” stirring occasionally for 3-5 minutes until they become soft and translucent. Stir in the garlic and cook for another minute or two.

Add in the chunks of celery root, potato and apple along with the water and stock. Stir in the salt and a couple grinds of pepper. Bring to a low boil. Cover and reduce heat to simmer. Simmer for approximately 20 minutes or until the celery root and potato are tender when pierced with a knife or fork.

c soup cooking

Puree the contents of the pan in a Vitamix or other high-speed blender until very creamy (or to your liking). Return to pan. Stir in milk of choice. Taste and adjust seasoning.

Serve warm with a drizzle of olive oil. (Truffle oil would work well here, too!)


c soup leeks

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cauliflower abovecauliflower closeAs the days turn colder, I find myself craving comforting tea–like chai and vanilla, and warm soup–like pumpkin, butternut squash and cauliflower.

This has to be one of the easiest soups to prepare, and family and guests universally like it. It looks and tastes elegant enough to serve as a starter course for a sit-down dinner party, but because it’s so simple and unfussy, you can make it any day of the week for any eating occasion.

This soup can also be made dairy-free with no change in appearance or taste. In fact, I think it tastes best made with a little coconut milk, but almond or regular cow’s milk work, too.


1/2 yellow onion, peeled and chopped

1 small clove garlic, minced or crushed

1 tbsp butter or ghee (clarified butter if you’re avoiding dairy)

1 tbsp olive oil

1 small- to medium-sized head of cauliflower, leaves and tough center stalk removed, broken into small florets

1 apple, peeled, cored and chopped

3 cups chicken broth or vegetable stock*

1/2 cup milk (coconut, almond or cow’s)

sea salt and fresh-ground pepper

1 tbsp chopped fresh chives

truffle oil


In a medium-sized saucepan, melt the butter (or ghee) and oil over medium heat. Add in the garlic and onions and cook, stirring frequently (do not burn!) until the onion softens and begins to turn translucent. Add in the cauliflower and apple and cook an additional minute or two.

Pour in the soup stock (enough to cover the apple and cauliflower completely). Bring to a boil then reduce heat and simmer, covered for about 15 minutes or until cauliflower is completely tender when pierced with a fork or knife.

Puree in a blender until completely smooth. Return to saucepan. Stir in milk of choice and season with salt and pepper. Ladle into soup bowls and garnish with a sprinkling of chives and a drizzle of truffle oil. Serve immediately.

Serves 4.


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