Celeriac Sweet Potato Soup
Celeriac Sweet Potato Soup might be a good recipe to expand your soup recipe box. One serving contains 148 calories, 3g of protein, and 2g of fat. For $1.55 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Winter. This recipe from Magnolia Days requires salt, vegetable broth, thyme leaves, and ground pepper. 76 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 50 minutes. Overall, this recipe earns a spectacular spoonacular score of 81%. Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup, Puree of Celeriac Soup with Glazed Celeriac and Curried Apple, and Lemongrass-flavored Celeriac, White Sweet Potato And Winter Fru are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 apple, peeled, cored, and cut into 1-inch chunks
1 celeriac, peeled and cut into small pieces
1 celery stalk, diced
½ cup dry white wine
1 clove garlic, minced
¼ teaspoon ground white pepper
1 tablespoon olive oil
2 teaspoons salt, divided
½ sweet onion, diced
1¼ pounds sweet potato, peeled and cut into 1-inch chunks
3 sprigs thyme, tied tightly with kitchen twine
Pepitas or thyme leaves for garnish
4 cups vegetable broth (low-sodium recommended)
Equipment:
pot
blender
Cooking instruction summary:
Heat olive oil in a soup pot over medium heat. Add onion, celery, and teaspoon salt. Cook until softened, stirring occasionally, about 5 minutes. Add garlic, stir, and cook for 1 minute.Add sweet potato, celeriac, apple, thyme, broth, wine, remaining salt, and pepper.Bring to a boil then reduce heat to simmer. Cover and cook until sweet potato and celeriac have softened, about 25 minutes. Remove and discard thyme sprigs.Working in batches, transfer soup to a blender and blend until smooth. Do not fill blender more than full as hot liquids can expand when blending.Return blended soup to pot and stir in heavy cream (if using). Cook over low heat for 5 minutes.Garnish soup with pepitas or fresh thyme leaves.
Step by step:
1. Heat olive oil in a soup pot over medium heat.
2. Add onion, celery, and teaspoon salt. Cook until softened, stirring occasionally, about 5 minutes.
3. Add garlic, stir, and cook for 1 minute.
4. Add sweet potato, celeriac, apple, thyme, broth, wine, remaining salt, and pepper.Bring to a boil then reduce heat to simmer. Cover and cook until sweet potato and celeriac have softened, about 25 minutes.
5. Remove and discard thyme sprigs.Working in batches, transfer soup to a blender and blend until smooth. Do not fill blender more than full as hot liquids can expand when blending.Return blended soup to pot and stir in heavy cream (if using). Cook over low heat for 5 minutes.
6. Garnish soup with pepitas or fresh thyme leaves.
Nutrition Information:
covered percent of daily need
