Cold Celery Root Soup With Yogurt Recipes

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CELERY ROOT SOUP {SOPA DE APIO NABO}



Celery root soup {Sopa de apio nabo} image

Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.

Provided by Layla Pujol

Categories     Appetizer     Soup     Starter

Time 45m

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped white onion
4 garlic cloves (chopped)
1 tsp ground cumin
3 celery roots (peeled and chopped in medium pieces)
2 potatoes (peeled and chopped in medium pieces)
5 cups vegetable broth
1 cup milk
1 bunch dill (chopped)
Salt to taste
Crispy fried pancetta or bacon
Smoked salmon
Spicy roasted pepper yogurt sauce

Steps:

  • Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
  • Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
  • Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
  • Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
  • Reheat the soup until warm and add the chopped dill, serve with the topping on the side.

CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)



Celery Root Soup (With Other Root Veggies) image

Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It's seriously delicious and just what you want on a cold winter day.

Provided by Dawn | Girl Heart Food

Categories     Lunch     Main Course     Soup

Time 1h5m

Number Of Ingredients 15

1/2 cup unsalted cashews
2 cups water
1/2 cup low sodium vegetable broth
1 to 1.5 tablespoons nutritional yeast
2 tablespoons olive oil
1 small leek
1 large carrot (peeled and cut small (about 1 cup))
4 cloves garlic (minced)
2 pounds celery root (peeled and cut into small cubes (about 7 cups))
1 pound potatoes (white or yellow) (peeled and cut into small cubes (about 3 cups))
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)
5 to 6 cups low sodium vegetable broth
Croutons (garnish to taste (optional))

Steps:

  • Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.
  • Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.
  • Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don't add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.
  • Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).
  • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.
  • Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.
  • Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.
  • To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!

CREAM OF CELERY ROOT SOUP



Cream of Celery Root Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
2 1 pound celery roots, peeled, cut into 1 inch pieces
2 medium onions, chopped
1 cup chopped celery
2 garlic cloves, minced
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1/2 cup dry vermouth or dry white wine
5 cups chicken or vegetable stock
1 cup whipping cream
Chopped fresh chives or celery leaves

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve.

CHILLED CELERY SOUP



Chilled Celery Soup image

Categories     Soup/Stew     Potato     Vegetarian     Quick & Easy     Celery     Leek     Summer     Chill     Vegan     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 medium leek (white and pale green parts only), chopped (1/2 cup)
6 cups chopped celery (about 12 ribs)
1 medium onion, chopped (1 cup)
1 tablespoon olive oil
1 small boiling potato, peeled and chopped (1/2 cup)
2 cups water
1 3/4 teaspoons salt
Pinch of cayenne

Steps:

  • Wash leek well in a bowl of cold water, then lift out and drain.
  • Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
  • Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
  • Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

CHILLED CREAM OF CELERY ROOT SOUP



Chilled Cream Of Celery Root Soup image

Make and share this Chilled Cream Of Celery Root Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

2 small celery root or 1 large celery root (2 pounds)
1 1/2 cups buttermilk
1/4 teaspoon salt
1 dash white pepper
1/2 cup finely chopped chives or 1/2 cup green onion top

Steps:

  • Peel the celery root and dice into 1/2-inch cubes.
  • Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.
  • Remove celery root from steamer and reserve one cup of liquid.
  • Put one-third of the celery root and the reserved liquid in a blender.
  • Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper.
  • Blend until smooth.
  • Pour into a bowl and add the chopped chives.
  • Mix thoroughly.
  • Chill before serving.
  • Serve in chilled soup bowls or mugs.

Nutrition Facts : Calories 38.6, Fat 0.8, SaturatedFat 0.5, Cholesterol 3.7, Sodium 242, Carbohydrate 4.7, Fiber 0.2, Sugar 4.5, Protein 3.2

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

CELERY ROOT SOUP WITH CROUTONS



Celery Root Soup with Croutons image

Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.

Provided by Leckerschmecker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound celery root, peeled and quartered
3 cups vegetable broth
¾ cup heavy cream
1 pinch salt to taste
1 pinch ground white pepper to taste
1 pinch ground nutmeg
1 tablespoon finely chopped fresh parsley leaves
2 slices Italian bread, cubed
1 tablespoon butter

Steps:

  • Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
  • Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
  • Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
  • Ladle soup into bowls and garnish with chopped parsley and croutons.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g

CELERY ROOT AND CARROT SOUP



Celery Root and Carrot Soup image

This classic, creamy soup is brightened with fresh ginger.

Provided by Rick Martinez

Categories     Soup/Stew     Carrot     Celery     Ginger     Kid-Friendly     Bon Appétit     Dinner     Healthy     Wheat/Gluten-Free     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1/2 large celery root (celeriac), peeled, chopped
1/2 pound carrots, peeled, chopped
1/4 cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
Celery leaves and chopped Granny Smith apple (for serving)

Steps:

  • Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
  • Serve soup topped with celery leaves and apple.

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