Celery Root Soup with Truffle Oil

Name: Celery Root Soup with Truffle Oil
Yield: Makes 4 servings
Ingredients: Parsnip, 1, peeled and chopped into ½-inch (12-mm) pieces; Celery, 1 stalk, thinly sliced; Dried savory or thyme, 1 teaspoon; Ground nutmeg, ¼ teaspoon; Extra-virgin olive oil, 1 tablespoon; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Sea salt and freshly ground pepper; Vegetable broth, 3 cups (24 fl oz/750 ml); Garlic, 2 teaspoons finely chopped; Truffle oil, for garnish (optional); Large Yukon gold potato, 1 (½ lb/250 g), peeled and cut into ½-inch (12-mm) pieces; Celery root, 1 (about 14 oz/440 g), peeled and chopped into ½-inch (12-mm) pieces; Fresh chives, 1 tablespoon finely chopped (optional)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This silky soup tastes creamy but is actually dairy-free: The starch in the root vegetables thickens the soup and imparts its dreamy texture. Serve with warm whole-grain bread to mop up every last drop of soup.

Ingredients

Extra-virgin olive oil, 1 tablespoon
Yellow onion, 1½ cups (7½ oz

Dinner
Gluten-free
Winter
Vegan
Soup

Method

In a large soup pot, warm the olive oil over medium heat. Add the onion, parsnip, and celery, and sauté until the onion is translucent, 5 minutes. Add the garlic and cook until aromatic, 30 seconds.
Add the broth, celery root, potato, savory, and 2 cups (16 fl oz/500 ml) water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer