Creamy, rich celery root soup with roasted fennel and garlic
It’s National Soup Month, and January is always a time where I want thick, creamy soups like this one. I’m trying to be more adventurous with my ingredients this year and I realized that I had never roasted celery root. Celery root, also called celeriac, is the root of a specific type of celery that’s grown for the large root. You can see from the photo below that the portion above ground has thin stalks and lots of leaves (all still edible).
It’s another starchy root vegetable, although not as starchy as potatoes, and it blends up into a creamy, thick soup. I roasted elephant garlic (much milder than regular garlic) and fennel bulbs with the celery root, and blended it all together with coconut milk and homemade chicken stock. Vegetarians and vegans can simply sub in vegetable stock. I reserved some of the fennel fronds for the garnish.
My thanks to Frieda’s Produce for sending the celery root, fennel, and garlic for me to create this recipe.
Required FTC disclosure: I received the ingredients for this soup, at my request, from Frieda’s Produce. I was not paid to write this post.