This soup is velvety smooth, comforting, and sweet. Made using just a couple of ingredients, it is perfect for weeknight dinners and stormy afternoons.
By Mariela Alvarez Toro
If you haven’t heard of celery root, don’t fret – it is a strange vegetable that I’ve just recently discovered. Its scary outer shell is no doubt intimidating, but once you start peeling away its tentacles, and knurly parts, you will begin to understand why this vegetable is so fascinating. Its intense aroma is intoxicating, deep, and fragrant. A little bit of knife work will reveal a perfectly white beautiful root vegetable. Celery root can be eaten raw, roasted, stewed or steamed, pureed or, my favorite, used as base for soups.
- 2 cups roughly cubed pumpkin
- 1 celeriac roughly cubed
- 4 cups vegetable broth
- 1 tbsp. olive oil
- Drizzle of olive oil
- Fresh ground pepper
- Parsley and cilantro to taste
- ¼ cup of some sort of sprout (radish)
- Heat olive oil in pan over medium heat. Add cubed pumpkin and celery root. Toss in olive oil until well coated. Cook for five minutes.
- Add vegetable broth and cover. Cook over medium heat for 15 to 20 minutes. Vegetables should be tender.
- Remove from heat and let cool for 5-10 minutes. Transfer contents to blender and puree until smooth. Add water if necessary to achieve preferred thickness.
- Return to pot and reheat. Taste for salt.
- To serve, garnish with drizzle of olive oil, freshly ground black pepper, cilantro, and a pinch of fresh sprouts.
- Eat immediately.