Ah, the gnarly celery root, how I love this veggie so and it makes for a lovely soup. The foundation of this recipe is very adaptable and works really well with any seasonal root vegetable that you have on hand. I’ve substituted rutabaga or turnip when unable to find celery root. A bit of chopping is necessary for this one but well worth it. The addition of fennel, parsley, and potato make it a comforting and luxurious fall soup that is sure to please anyone. Be sure to finish with fresh cashew cream at the very end, or if that is not available a splash of coconut milk or unsweetened plain soy milk will also work. Serve your soup with some crusty bread or a simple green salad. The rich texture and the harmonious blend of celery root and fennel flavors make this soup a fall favorite you’ll want to revisit time and time again. Enjoy.
Celery Root and Fennel Chowder
Ah, the gnarly celery root, how I love this veggie so and it makes for a lovely soup that works really well with any seasonal root vegetable that you have on hand. I’ve substituted rutabaga or turnip when unable to find celery root. A bit of chopping is necessary for this one but well worth it. The addition of fennel, parsley, and potato make it a comforting and luxurious soup that is sure to please anyone. Be sure to finish with fresh cashew cream at the very end, or if that is not available a splash of coconut milk or unsweetened plain soy milk will also work. Enjoy.
Ingredients
1/2 cup raw cashews
1 yellow onion, diced
2 leeks, washed and sliced
3 garlic, chopped
1 bunch parsley, chopped
1 fennel bulb, diced
1 big or 2 small celery roots, diced
2 yukon or russet potatoes, peeled and diced
1 tablespoon whole fennel seed
2 teaspoons dried oregano
salt and pepper to taste
Instructions
Began by preparing the cashew cream – soak cashews in boiling water for about 10 minutes, carefully drain and transfer to a high speed blender, add 1 cup of water, cover and blend on high until smooth and creamy, set aside
Heat a large pot over medium heat, once hot add olive oil
Once the oil has warmed up add the yellow onion, cook for a few minutes until soft and then add leeks. Lower temperature and heat for a few minutes until leeks have softened
Add the garlic, parsley, oregano, and fennel seed, cook for a minute or so until aromatic
Add the fennel and salt and cook until fennel is tender
Add the celery root, potatoes and fill pot with water to just cover the veggies (not too much because you will be adding the cashew cream at the end)
Bring to boil, reduce to a simmer and cook for abut 15 minutes or until the potato and celery root are tender but not mushy
Turn off heat, stir in cashew cream, taste for salt and serve!
Leftovers hold up great in the fridge for up to one week. If you plan to freeze, omit the fresh cashew cream.
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