Squash Celery Root Soup Food

CELERY ROOT SOUP (WITH OTHER ROOT VEGGIES)

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!

ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP

Steps:

• Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
• Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
• Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
• Return soup to boil before serving.

WINTER ROOT VEGETABLE SOUP

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.

CREAM OF CELERY ROOT SOUP

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.

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

CELERY ROOT SOUP WITH CROUTONS

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.