Recipe: Creamy Celeriac Soup
- 1 medium-sized celeriac, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk of choice)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant.
- Add the diced celeriac to the pot and sauté for a few more minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the celeriac is tender, usually around 20-25 minutes.
- Remove the pot from heat and let the soup cool slightly. Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
- Return the soup to the stove over low heat. Stir in the almond milk and season with salt and pepper to taste. Heat the soup until warmed through.
- Serve the creamy celeriac soup hot, garnished with fresh chives or parsley for added flavor and visual appeal.