CELERY ROOT VEGETABLE SOUP

You can add rutabaga, parsley root or other favourite vegetables and serve it partially pureed or as is.

You can add rutabaga, parsley root or other favourite vegetables and serve it partially pureed or as is.

Makes 8 servings

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 lbs celery root, peeled and diced (about 2 cups)
  • 1 lb parsnips, peeled and diced (about 2 cups)
  • 1 lb carrots, peeled and diced (about 2 cups)
  • 4-6 cups chicken stock or water
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt or more to taste
  • 1/4 tsp freshly ground black pepper
  • 6 oz chopped black kale or Swiss chard

Method

    1. Heat olive oil in a large, heavy saucepan and add onion, garlic. Cook gently until wilted and tender about 5 minutes.

    2. Add celery root, parsnips and carrots. Cook a few minutes. Add 4 cups stock, thyme, half the salt and pepper to taste. Simmer gently 15 to 20 minutes, covered, until vegetables are tender. Puree some of the vegetables if you wish to have a thicker soup or leave as is. Add more stock or water if necessary.

    3. Add kale or chard and cook 5 to 8 minutes until tender. Season to taste.

Find more of Bonnie's delicious recipes in her cookbooks: