Celeriac and Apple Soup

You may not have ever thought to use the vegetable celeriac in anything, but it is actually really delicious and healthy!  It may look odd with its gnarly root appearance but it has a mild savory celery flavor. I love using it in finely chopped as a grain free substitute for rice, but it is also delicious in soups!  The one I am sharing with you today is simple but so good!  I combine the celeriac with apple and the flavors are a match made in heaven!  This is perfect for a light dinner with a salad on the side or as a first course.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2-4 | Prep Time: 5 minutes | Cook Time: 30 minutes | Ready in: 35 minutes

Ingredients

• 2 tsp avocado or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 fresh sage leaves or 1/2 tsp dried
• 3 cups cubed celeriac
• 1 sweet apple, diced
• 2 cups full fat coconut milk
• 1-2 cups filtered water, or as needed
• sea salt and pepper to taste

Instructions

1. In a medium pot on the stove, heat the oil, then add the onions and garlic.  Sautee until softened.
2. Add the sage, celeriac, apple, coconut milk enough of the filtered water to just cover the veggies, and sea salt and pepper to taste.  Bring to a boil, then lower to a simmer and cook until the celeriac is tender, about 20 minutes.
3. Puree with an immersion blender or in the blender in batches (being careful to let the steam escape first and covering it with a towel if you use the blender.
4. Enjoy!